Creamy Spinach Lasagna
Indulge in the comforting layers of this Creamy Spinach Lasagna, a luscious vegetarian twist on the classic Italian favorite. This recipe features tender lasagna noodles nestled between generous layers of velvety béchamel sauce, creamy ricotta-spinach filling, and gooey mozzarella cheese, creating a rich and satisfying dish. Freshly sautéed spinach, a hint of nutmeg, and three types of cheeses add depth and flavor to every bite, while the golden, bubbly Parmesan topping makes it utterly irresistible. Perfect for family dinners or special occasions, this hearty baked pasta dish is sure to become a crowd-pleaser. Ready in just over an hour, it’s an easy yet impressive recipe that will leave everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 10 cups Fresh spinach
- 2 cups Ricotta cheese
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 6 tablespoons Unsalted butter
- 0.333 cup All-purpose flour
- 4 cups Milk
- 0.125 teaspoon Nutmeg, ground
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles in a large pot of salted boiling water until al dente, according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the fresh spinach to the skillet and cook until wilted, about 3–4 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, the cooked spinach, and a pinch of nutmeg. Mix well and set aside.
To prepare the béchamel sauce, melt the butter in a medium-sized saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
Gradually add the milk to the saucepan, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5–7 minutes. Season with 1 teaspoon of salt and a pinch of ground nutmeg. Remove from heat.
Spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish.
Begin assembling the lasagna by layering 4 lasagna noodles over the béchamel sauce. Spread one-third of the ricotta-spinach mixture over the noodles, followed by one-third of the remaining béchamel sauce. Sprinkle 1 cup of shredded mozzarella cheese on top.
Repeat this process two more times, finishing with a layer of béchamel sauce and the remaining 1/2 cup of Parmesan cheese sprinkled evenly on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your creamy spinach lasagna!
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 735 mg | 57% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
