Spinach Lasagna Bechamel
Indulge in the creamy, cheesy decadence of Spinach Lasagna Bechamel, a comforting vegetarian take on the classic Italian favorite. This recipe features tender layers of lasagna noodles, a rich spinach and ricotta cheese filling, and a velvety béchamel sauce, all perfectly balanced by tangy marinara. Topped with a golden, bubbly blend of mozzarella and Parmesan, this lasagna is as indulgent as it is wholesome. A hint of garlic and optional nutmeg enhance the dish’s savory depth, making it a true showstopper for family dinners or special occasions. Perfectly portioned to serve a crowd, this elegant casserole is a celebration of fresh ingredients and traditional techniques that will leave everyone coming back for seconds.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles (dried or no-boil)
- 600 grams Fresh spinach
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 450 grams Ricotta cheese
- 300 grams Mozzarella cheese, shredded
- 100 grams Parmesan cheese, grated
- 50 grams Butter (for béchamel)
- 4 tablespoons All-purpose flour (for béchamel)
- 750 milliliters Milk (for béchamel)
- 1 teaspoon Salt
- 1 pinch Nutmeg (optional, for béchamel)
- 700 milliliters Marinara sauce (store-bought or homemade)
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 180°C (350°F).
If using dried lasagna noodles, bring a large pot of salted water to a boil, cook the noodles per package instructions, and drain. For no-boil noodles, skip this step.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add fresh spinach and cook until wilted, about 3-4 minutes. Season with a pinch of salt and black pepper. Drain excess moisture and set aside.
In a medium saucepan, melt the butter over medium heat to make the béchamel sauce. Add the flour and whisk constantly for 1-2 minutes until the mixture forms a smooth paste.
Gradually pour in the milk, whisking constantly to avoid lumps. Continue to cook and stir until the sauce thickens, about 5-7 minutes. Season with salt, a pinch of nutmeg (optional), and black pepper. Remove from heat.
In a bowl, mix ricotta cheese with half of the grated Parmesan cheese. Add the cooked spinach to this mixture and stir until well combined.
Spread a thin layer of marinara sauce on the bottom of a 9x13-inch (23x33 cm) baking dish to prevent sticking.
Place a single layer of lasagna noodles over the marinara sauce. Spread 1/3 of the spinach-ricotta mixture evenly over the noodles. Drizzle 1/3 of the béchamel sauce on top, followed by a thin layer of marinara. Sprinkle a portion of mozzarella and Parmesan cheese over this layer.
Repeat the layering process (noodles, spinach mixture, béchamel, marinara, cheeses) until all ingredients are used, ending with a final layer of béchamel and shredded cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving hot.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 9.5 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 748 mg | 58% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 546 mg | 12% | |
*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.
