Creamy Spinach and Cheese Lasagna Recipe

Introduction

This creamy spinach and cheese lasagna is a comforting and rich dish perfect for family dinners. Layers of tender lasagna sheets, a flavorful spinach and cheese mixture, and smooth béchamel sauce come together to create a delicious vegetarian meal.

Ingredients

• 200 g fresh spinach
• 2 tsp olive oil, for sautéing
• 1 onion
• 1 clove garlic, pressed
• 500 g ricotta (about 2 cups)
• 200 g feta cheese, crumbled (7 oz)
• 120 g Parmesan cheese (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 sheets lasagna sheets
• 90 g mozzarella, grated (1 cup)

Instructions

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

Tips & Variations

• Use fresh spinach for the best flavor, but frozen can be substituted if well-drained.
• For a richer béchamel, replace some of the milk with cream.
• Add a pinch of chili flakes to the béchamel for a subtle heat.
• Swap out feta for goat cheese if you prefer a milder tang.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered with foil in the oven at 175°C (350°F) until heated through. You can also freeze the lasagna before baking for up to 2 months; thaw overnight in the fridge before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use no-boil lasagna sheets for this recipe?

Yes, no-boil lasagna sheets can be used. Just make sure to add a bit more béchamel sauce to keep the layers moist while baking.

Is it necessary to pulse the spinach mixture smooth?

While pulsing the spinach mixture smooth helps create a creamy texture, you can leave it slightly chunky if you prefer more texture in the filling.

Creamy Spinach and Cheese Lasagna Recipe

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★★★★★

4.9 from 99 reviews

This creamy spinach and cheese lasagna is a comforting Italian classic featuring layers of tender lasagna sheets, a smooth spinach and cheese mixture, and a rich homemade béchamel sauce, all baked to bubbly perfection with a golden cheese topping.

• Author: Cleo
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 70 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spinach and Cheese Mixture

• 200 g fresh spinach
• 2 tsp olive oil (to sauté the onion)
• 1 onion
• 1 clove garlic, pressed
• 500 g ricotta (2 cups)
• 200 g feta cheese, crumbled (7 oz)
• 120 g Parmesan (1 cup), half for mixture and half for sprinkling

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
• 90 g mozzarella, grated (1 cup)

Instructions

1. Prepare Spinach: Sauté a mix of baby and regular spinach until wilted. Drain well to remove excess moisture.
2. Sauté Onion and Garlic: Heat olive oil in a pan and sauté the chopped onion and pressed garlic until fragrant and translucent.
3. Blend Spinach Mixture: Combine the sautéed onion, garlic, and drained spinach in an electric chopper or blender. Pulse until the mixture is smooth.
4. Mix Cheeses with Spinach: In a pan over low heat, gently combine the spinach mixture with ricotta, crumbled feta, and half of the Parmesan. Stir until creamy and well blended. Remove from heat.
5. Make Béchamel Sauce – Melt Butter: In a saucepan over medium heat, melt the butter completely.
6. Add Flour: Add 2 tablespoons of all-purpose flour to the melted butter.
7. Whisk Flour and Butter: Whisk continuously for 1-2 minutes to form a smooth roux and cook out the raw flour taste.
8. Add Milk Gradually: Slowly pour in the milk a little at a time while whisking constantly to avoid lumps.
9. Heat and Thicken Sauce: Continue to whisk as the sauce heats and thickens, usually taking 3-5 minutes.
10. Season Béchamel: Add salt, freshly grated nutmeg, and black pepper to taste. Stir well to combine. Adjust thickness with extra milk if too thick. Final quantity should be about 1 liter (4 cups) of béchamel.
11. Preheat Oven: Preheat your oven to 190°C (375°F).
12. Assemble Lasagna – First Layer: Spread a thin layer of béchamel sauce in a 20 x 35 cm (8×12 in) baking dish to prevent sticking. Add a layer of lasagna sheets on top.
13. Layering: Alternate layers of lasagna sheets, béchamel sauce, the spinach-cheese mixture, and a sprinkle of Parmesan cheese.
14. Final Layer: Top the final lasagna sheet layer with béchamel sauce, sprinkle the remaining Parmesan, and finish with grated mozzarella cheese.
15. Bake Covered: Cover the baking dish loosely with foil and bake for 30 minutes.
16. Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
17. Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing and serving for best texture and flavor.

Notes

• Ensure spinach is well drained to prevent watery lasagna.
• Use fresh nutmeg for enhanced flavor in béchamel sauce.
• Covering the lasagna during the initial baking prevents the top from drying out.
• Allowing the lasagna to rest helps it set and makes serving easier.
• You can substitute fresh spinach with frozen spinach, just thaw and drain thoroughly.
• For a richer taste, use whole milk in the béchamel sauce.

Keywords: spinach lasagna, cheese lasagna, creamy lasagna, vegetarian italian recipe, homemade béchamel, spinach cheese bake