Spinach lasagna Recipe

Name: Spinach lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 1 9x13-inch lasagna
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 3 cloves garlic, minced; 20 oz frozen chopped spinach, thawed and squeezed dry; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3 cups whole milk; 1 cup grated Parmesan cheese; 9 lasagna noodles, no-boil or regular; 2 cups shredded mozzarella cheese; 1 cup ricotta cheese

Italian · Main course · 80 min total

Spinach lasagna recipe videos

This classic spinach lasagna layers creamy béchamel, tender spinach, and melted cheese between sheets of pasta for a comforting, hearty meal.

30
min prep

50
min cook

8
servings

380
kcal/serving

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
20 oz frozen chopped spinach, thawed and squeezed dry
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup grated Parmesan cheese
9 lasagna noodles, no-boil or regular
2 cups shredded mozzarella cheese
1 cup ricotta cheese

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute. Add spinach, salt, pepper, and nutmeg. Cook 2 minutes, then remove from heat.
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk, bring to a simmer, and cook until thickened, about 5 minutes. Remove from heat and stir in 1/2 cup Parmesan cheese.
Spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish.
Layer 3 lasagna noodles (if using no-boil, do not pre-cook; if regular, cook according to package directions until al dente).
Spread half of the spinach mixture over noodles, then dollop half of the ricotta cheese. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Repeat layers: noodles, remaining spinach, remaining ricotta, 1/2 cup mozzarella, 2 tablespoons Parmesan.
Top with remaining 3 noodles, then pour remaining béchamel sauce over top. Sprinkle with remaining mozzarella and Parmesan.
Cover with foil and bake 30 minutes. Remove foil and bake 15-20 minutes more until bubbly and golden. Let rest 10 minutes before serving.

Tips

To save time, use no-boil lasagna noodles.
Let the lasagna rest after baking for cleaner slices.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

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