Spinach and Sun Dried Tomato Bechamel Lasagna
Elevate your lasagna game with this decadent Spinach and Sun-Dried Tomato Béchamel Lasagna! Featuring layers of tender lasagna noodles, velvety homemade béchamel sauce infused with Parmesan and a hint of nutmeg, and a savory blend of fresh spinach and tangy sun-dried tomatoes, this recipe is a show-stopper for any occasion. Ricotta and mozzarella cheeses add a creamy, bubbly finish, making each bite irresistibly rich and comforting. Perfect for vegetarians or anyone craving an indulgent pasta dish, this lasagna pairs gourmet flavors with a comforting classic. Serve it fresh from the oven and watch it become the star of your dinner table! Keywords: spinach lasagna, sun-dried tomatoes, béchamel sauce, vegetarian lasagna, creamy pasta bake.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 10 cups Fresh spinach
- 1 cup Sun-dried tomatoes (packed in oil, drained and chopped)
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 4 cups Whole milk
- 1 cup Parmesan cheese (grated)
- 2 cups Mozzarella cheese (shredded)
- 0.25 teaspoon Nutmeg (ground)
- 2 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Ricotta cheese
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Add the fresh spinach to the skillet, cooking until wilted, about 4-5 minutes. Season with a pinch of salt and pepper, then set aside.
In a medium saucepan, melt the butter over medium-low heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly pour in the milk while whisking continuously to avoid lumps. Cook the mixture, stirring frequently, until it thickens, about 8-10 minutes.
Stir in the Parmesan cheese, ground nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper into the bechamel sauce. Remove from heat.
Spread a thin layer of bechamel sauce on the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles evenly over the sauce. Spread half of the spinach mixture, half of the chopped sun-dried tomatoes, and half of the ricotta cheese on top.
Pour one-third of the remaining bechamel sauce over the layer and sprinkle with 1/3 of the shredded mozzarella cheese.
Repeat the layering process one more time with noodles, spinach mixture, sun-dried tomatoes, ricotta, bechamel sauce, and mozzarella.
Top with the final layer of noodles, spread the remaining bechamel sauce, and finish with the remaining mozzarella cheese.
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Allow the lasagna to rest for 10-15 minutes before slicing and serving. Enjoy your creamy and flavorful spinach and sun-dried tomato bechamel lasagna!
Nutrition Facts
Calories |
6520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.4 g | 375% | |
| Saturated Fat | 139.8 g | 699% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 10241 mg | 445% | |
| Total Carbohydrate | 671.0 g | 244% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 106.5 g | ||
| Protein | 310.8 g | 622% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 6580 mg | 506% | |
| Iron | 46.4 mg | 258% | |
| Potassium | 6819 mg | 145% | |
*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.
