White Spinach Lasagna
Indulge in the creamy, comforting layers of White Spinach Lasagna, a delightful twist on the classic Italian favorite. This vegetarian masterpiece features tender lasagna noodles layered with a rich, velvety béchamel sauce infused with garlic and nutmeg, perfectly wilted fresh spinach, and a decadent blend of ricotta, Parmesan, and mozzarella cheeses. The secret to this dish’s irresistible flavor lies in its luscious white sauce and the harmonious balance of creamy and savory ingredients. Baked to golden perfection, this lasagna makes for an elegant dinner party centerpiece or a cozy family meal. With hearty portions and a bake-ahead option, it's ideal for meal prepping or savoring leftovers. Perfect for spinach enthusiasts and those seeking a cheesy, oven-baked delight!
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 10 cups fresh spinach
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 0.25 teaspoons ground nutmeg
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, sauté the fresh spinach until wilted, about 3 minutes. Drain any excess liquid and set the spinach aside.
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
Stir in the garlic powder, nutmeg, salt, and black pepper. Remove the sauce from heat.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and sautéed spinach. Mix thoroughly.
Spread a thin layer of the white sauce on the bottom of a 9x13-inch baking dish.
Place a single layer of lasagna noodles over the sauce.
Spread 1/3 of the ricotta-spinach mixture over the noodles, followed by 1/3 of the white sauce, and a sprinkle of shredded mozzarella.
Repeat the layering process two more times, ending with a layer of mozzarella cheese on top.
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 cheese is bubbly and golden brown.
Allow the lasagna to cool for 10 minutes before serving.
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 10.5 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 987 mg | 76% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 497 mg | 11% | |
*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.
