Spinach and Ricotta Lasagna

Spinach and Ricotta Lasagna

Serves 6–8

You’ll Need

  • 3 cups ricotta cheese
  • 2 eggs, lightly beaten
  • 1 cup grated mozzarella
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • ½ medium onion, finely chopped
  • 1 clove garlic, minced
  • 2 (10 oz) packages frozen chopped spinach, drained off any excess water
  • ¾ cup unsalted butter
  • ½ cup all-purpose flour
  • 4 cups milk, warmed
  • 1 heaping Tbsp Dijon mustard
  • ¼ tsp fresh grated nutmeg
  • Kosher salt and pepper
  • 3/4 lb oven-ready lasagna sheets
  • 1 cup grated Parmesan cheese

Prep and Cook

  • Preheat the oven to 350°F and lightly oil a 9” x 13” baking pan.
  • Combine the ricotta, eggs, mozzarella, salt and pepper in a medium mixing bowl and set aside.
  • Melt the butter and warm the oil in a small skillet set over medium heat. Add the onion and cook until softened, about 4-6 minutes. Add the garlic and cook for one minute more. Tip in the spinach and sauté, cooking until the spinach is warmed through. Remove from the heat and let the vegetables cool completely. Add the spinach to the ricotta mixture and stir to combine.
  • To make the béchamel, melt the butter in a medium saucepan. Add in the flour and cook for a few minutes, stirring constantly. Pour in the warm milk, whisking continuously. When the sauce is smooth and not stiff, add the Dijon, nutmeg, and season to taste with salt and pepper. Cook the sauce for 4-6 minutes, stirring the entire time.
  • To assemble the lasagna, ladle a spoonful of sauce over the bottom of the baking dish, covering it evenly. Follow with a layer of noodles, breaking some up to fill in the gaps if needed. Top with a layer of the spinach and ricotta mixture, spreading it over the noodles with the back of a wooden spoon. Add a generous ladle of the béchamel over top and cover with a sprinkling of the grated Parmesan.
  • Add another layer of noodles, then the spinach and ricotta mixture, béchamel and Parmesan like before, and repeat this layering pattern twice more, using up all of the spinach mixture in the last layer. Top with a final layer of pasta, then scrape out the remaining béchamel and drizzle it over top. Cover with any remaining Parmesan cheese.
  • Bake the lasagna for 40-50 minutes or until the top is golden brown and crusty in parts and the sauce is bubbling.
  • The spinach and ricotta mixture can be made up to 6 hours in advance.
  • For a lighter dish, feel free to replace the béchamel with tomato sauce or meat sauce.
  • Assembled lasagna will keep in the fridge for 24 hours before baking. Alternatively it can be well wrapped and frozen for up to two months.


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