Spinach Lasagna with White Sauce
Creamy, indulgent, and packed with wholesome goodness, this Spinach Lasagna with White Sauce is a luxurious twist on a classic comfort dish. Layers of tender lasagna noodles are nestled between a rich, velvety béchamel sauce, fresh sautéed spinach, and a trio of cheeses—ricotta, mozzarella, and Parmesan—creating the perfect balance of creamy, cheesy, and savory flavors. Enhanced with a hint of garlic and nutmeg, this vegetarian lasagna boasts a gourmet touch that’s irresistible. Ideal for family dinners or special occasions, its golden, bubbly top and luscious layers promise to impress. Plus, it’s an easy make-ahead option for stress-free entertaining. Bon appétit!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 16 cups Fresh spinach
- 2 cups Ricotta cheese
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 6 tablespoons Unsalted butter
- 6 tablespoons All-purpose flour
- 4 cups Whole milk
- 2 cloves Garlic, minced
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Olive oil
Instructions
Cook the lasagna noodles according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute.
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Season with 1 teaspoon of salt and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbly.
Gradually add the milk to the saucepan, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until thickened, about 5-7 minutes.
Season the white sauce with 1 teaspoon of salt, ground black pepper, and nutmeg. Remove from heat and set aside.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Spread a thin layer of white sauce on the bottom of the baking dish.
Place a single layer of lasagna noodles over the sauce, trimming if necessary to fit the pan.
Spread a layer of ricotta cheese (approximately 1/2 cup) over the noodles, followed by a portion of sautéed spinach.
Sprinkle 1 cup of shredded mozzarella over the spinach, then drizzle a ladle of white sauce on top.
Repeat the layering process (noodles, ricotta, spinach, mozzarella, white sauce) until all ingredients are used, ending with a layer of mozzarella and grated Parmesan on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
6084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.5 g | 356% | |
| Saturated Fat | 153.4 g | 767% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 949 mg | 316% | |
| Sodium | 9439 mg | 410% | |
| Total Carbohydrate | 646.0 g | 235% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 78.3 g | ||
| Protein | 292.7 g | 585% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 7117 mg | 547% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 3521 mg | 75% | |
*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.
