Creamy Spinach Ricotta Lasagna (Printable version)

Tender pasta layered with ricotta, spinach, and a silky béchamel for a comforting Italian dish.

# List of ingredients:

→ Cheese Filling

01 - 17.6 oz ricotta cheese
02 - 7 oz shredded mozzarella cheese
03 - 2.1 oz grated Parmesan cheese
04 - 1 large egg
05 - 1/2 tsp ground nutmeg
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Spinach

08 - 21 oz fresh spinach (or 12.3 oz frozen, thawed and drained)
09 - 1 tbsp olive oil
10 - 2 cloves garlic, minced
11 - 1/2 tsp salt

→ Béchamel Sauce

12 - 4.2 tbsp unsalted butter
13 - 4.2 tbsp all-purpose flour
14 - 25.4 fl oz whole milk
15 - 1/2 tsp salt
16 - 1/4 tsp ground white pepper
17 - Pinch of ground nutmeg

→ Lasagna Assembly

18 - 8.8 oz no-boil (oven-ready) lasagna noodles
19 - 1.4 oz grated Parmesan cheese (for topping)
20 - Olive oil for greasing

# Directions:

01 - Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13 inch (23 x 33 cm) baking dish with olive oil.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add spinach and cook until wilted or heated through if using thawed frozen spinach, about 4 minutes. Season with salt. Drain excess moisture and roughly chop spinach.
03 - Combine ricotta, mozzarella, Parmesan, egg, ground nutmeg, salt, and black pepper in a bowl. Mix until smooth. Fold in chopped spinach.
04 - Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly to prevent lumps. Add salt, white pepper, and nutmeg. Cook while whisking until thick and creamy, approximately 8 minutes. Remove from heat.
05 - Spread a thin layer of béchamel sauce on the bottom of the baking dish. Add a layer of noodles, then one-third of the spinach-cheese mixture, followed by one-quarter of the béchamel sauce. Repeat layers twice more. Finish with a final noodle layer topped with remaining béchamel and sprinkle with extra Parmesan.
06 - Cover with foil tented to avoid cheese contact and bake for 30 minutes. Remove foil and bake an additional 15 to 20 minutes until golden and bubbling.
07 - Allow lasagna to rest for 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • Its lighter than red sauce lasagna but still feels like a warm hug on a plate.
  • The béchamel gets crispy and golden on top, which is the best part to fight over.
  • You can prep the whole thing in the morning and bake it when people show up.
02 -
  • If you skip draining the spinach, youll end up with a watery mess that no amount of baking can fix.
  • Letting the lasagna rest before slicing is non-negotiable. I cut into one too early once and it looked like a beautiful disaster.
  • Tent the foil so it doesnt touch the cheese, or youll peel off the golden top when you remove it.
03 -
  • Grate your own Parmesan instead of using the pre-grated stuff. It melts better and tastes like actual cheese.
  • Make the béchamel right before assembly so it doesnt thicken too much while it sits. If it does, whisk in a splash of milk to loosen it up.
  • Use a shallow spatula to serve so the layers stay intact and you get that perfect cross-section on the plate.

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