Introduction

This creamy spinach and cheese lasagna is a delicious twist on a classic favorite. Packed with fresh spinach, a blend of cheeses, and a smooth béchamel sauce, it’s perfect for a comforting weeknight dinner or special occasion.

Creamy Spinach and Cheese Lasagna Recipe - Recipe Image

Ingredients

200 g fresh spinach
2 tsp olive oil
1 onion
1 clove garlic, pressed
500 g ricotta (about 2 cups)
200 g feta cheese, crumbled (7 oz)
120 g Parmesan (1 cup), divided
4 tbsp butter
4 tbsp all-purpose flour
1 liter milk (4 cups)
½ tsp black pepper
1 tsp salt
¼ tsp freshly grated nutmeg
15 lasagna sheets
90 g mozzarella, grated (1 cup)

Instructions

Step 1: Sauté the spinach in a pan until wilted, then drain well to remove excess moisture.
Step 2: In the same pan, heat olive oil and sauté the chopped onion and pressed garlic until fragrant and translucent.
Step 3: Combine the sautéed onion and garlic with the cooked spinach in a blender or food processor. Pulse until smooth.
Step 4: In a pan over low heat, mix the spinach puree with ricotta, crumbled feta, and half of the Parmesan. Stir gently until creamy, then remove from heat.
Step 5: For the béchamel sauce, melt butter in a saucepan over medium heat.
Step 6: Add 2 tablespoons of flour to the melted butter, whisk continuously for 1-2 minutes to form a smooth paste.
Step 7: Gradually pour in the milk while whisking constantly to avoid lumps. Continue whisking as the sauce thickens, about 3-5 minutes.
Step 8: Season the béchamel with salt, freshly grated nutmeg, and black pepper. Mix well and keep warm.
Step 9: Preheat the oven to 190°C (375°F).
Step 10: In a 20 x 35 cm (8 x 12 inch) baking dish, spread a thin layer of béchamel sauce to prevent sticking. Lay down a layer of lasagna sheets.
Step 11: Alternate layers of lasagna sheets, béchamel sauce, the spinach-cheese mixture, and a sprinkle of Parmesan.
Step 12: For the final layer, place lasagna sheets, cover with béchamel, sprinkle with Parmesan, and top with grated mozzarella.
Step 13: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

Tips & Variations

Use fresh nutmeg for the béchamel sauce to enhance its aroma and flavor.
For a richer texture, add a little cream to the béchamel sauce along with the milk.
Try adding sautéed mushrooms or cooked spinach for extra depth.
Gluten-free lasagna sheets can be substituted to make this recipe gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. This lasagna can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out all excess water before using to avoid a watery filling.

Do I need to boil the lasagna sheets before assembling?

It depends on the type of lasagna sheets you use. Some no-boil sheets can be used straight from the package, especially if your sauce is moist. If using regular dried sheets, it’s best to boil them briefly to ensure they cook evenly in the oven.

Creamy Spinach and Cheese Lasagna Recipe

Print Recipe

★★★★★

5 from 125 reviews

This Creamy Spinach and Cheese Lasagna is a delightful vegetarian dish featuring layers of tender lasagna sheets, a rich blend of ricotta, feta, and Parmesan cheeses combined with sautéed spinach, all enveloped in a smooth homemade béchamel sauce. Baked to perfection with a golden, bubbly mozzarella and Parmesan topping, this comforting lasagna is perfect for family meals or special occasions.

Author: Kai
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 6 to 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Spinach-Cheese Mixture

200 g fresh spinach
2 tsp olive oil (for sautéing the onion)
1 onion, chopped
1 clove garlic, pressed
500 g ricotta (about 2 cups)
200 g feta cheese (7 oz), crumbled
60 g Parmesan (approximately ½ cup), grated (half for mixture)

Béchamel Sauce

4 tbsp butter
4 tbsp all-purpose flour
1 liter milk (4 cups)
½ tsp black pepper
1 tsp salt
¼ tsp freshly grated nutmeg

Other

15 sheets lasagna sheets
60 g Parmesan (approximately ½ cup), for sprinkling
90 g mozzarella (1 cup), grated

Instructions

Prepare the spinach and cheese mixture: Sauté a mix of baby and regular spinach in a pan until wilted, then drain well to remove excess moisture.
Blend onion and garlic: In the same pan, sauté the chopped onion and pressed garlic with olive oil until fragrant and translucent. Combine them with the sautéed spinach in a blender or food processor and pulse until smooth.
Combine cheeses and spinach: Transfer the blended mixture to a pan on low heat. Add the ricotta, crumbled feta, and half of the Parmesan cheese. Stir gently until all ingredients are well blended and creamy, then remove from heat.
Make the béchamel sauce – melt butter: In a saucepan over medium heat, allow the butter to melt completely without browning.
Add flour and whisk: Stir in 2 tablespoons of flour into the melted butter and whisk continuously for 1-2 minutes to form a smooth paste, cooking out the raw flour taste.
Incorporate milk gradually: Slowly pour in the milk a little at a time while whisking constantly to prevent lumps from forming.
Cook béchamel to thicken: Continue whisking as the mixture heats and thickens, usually taking 3-5 minutes until smooth and creamy.
Season the sauce: Add salt, freshly grated nutmeg, and black or white pepper to taste, stirring well to combine.
Preheat the oven: Set your oven to 190°C (375°F) to warm up while you assemble the lasagna.
Assemble the lasagna – first layer: Spread a thin layer of béchamel sauce in a 20 x 35 cm (8 x 12 in) baking dish to prevent sticking. Lay down a single layer of lasagna sheets over the sauce.
Alternate layers: Continue layering by alternating lasagna sheets, béchamel sauce, the spinach-cheese mixture, and sprinkling grated Parmesan. Repeat until all ingredients are used, reserving some béchamel and cheeses for the top.
Final layer and toppings: For the top layer, place lasagna sheets, spread a generous amount of béchamel sauce, sprinkle the remaining Parmesan, and finish with grated mozzarella cheese.
Bake covered: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.
Bake uncovered: Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
Rest and serve: Let the lasagna rest for about 10 minutes after baking to set before slicing and serving.

Notes

Ensure the spinach is well drained to avoid excess moisture in the lasagna layers.
The béchamel sauce should be smooth and thick enough to coat the back of a spoon.
Use fresh grated nutmeg for best flavor in the béchamel sauce.
If lasagna sheets are not pre-cooked, check package instructions; some may require boiling before layering.
Covering the lasagna during most of the baking prevents drying out the top layer.
Allow the lasagna to rest before serving to help it set and make slicing easier.

Keywords: spinach lasagna, cheese lasagna, vegetarian lasagna, homemade béchamel, baked pasta dish