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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/creamy-spinach-and-cheese-lasagna-recipe/