White Spinach Lasagna Recipe

Name: White Spinach Lasagna
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 1 9x13-inch lasagna
Cuisine: Italian-American
Ingredients: 12 lasagna noodles; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 3 tablespoons all-purpose flour; 3 cups whole milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg; 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry; 2 cups ricotta cheese; 1 large egg; 3 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese

Italian-American · Main course · 85 min total

White Spinach Lasagna recipe videos

A creamy, cheesy twist on classic lasagna, featuring a rich béchamel sauce, layers of tender spinach, and three types of cheese.

30
min prep

55
min cook

8
servings

480
kcal/serving

Ingredients

12 lasagna noodles
2 tablespoons unsalted butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 cups ricotta cheese
1 large egg
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Instructions

Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a baking sheet to prevent sticking.
In a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Whisk in flour and cook for 2 minutes, stirring constantly.
Gradually whisk in milk. Bring to a simmer, stirring often, until thickened, about 5 minutes. Season with salt, pepper, and nutmeg. Remove from heat.
In a small bowl, combine ricotta, egg, and half of the Parmesan cheese. Mix well.
Spread 1/2 cup of the béchamel sauce on the bottom of a 9x13-inch baking dish. Layer 3 lasagna noodles, overlapping slightly.
Spread 1/3 of the ricotta mixture over noodles, then 1/3 of the spinach, 1/3 of the remaining béchamel, and 1/3 of the mozzarella. Repeat layers two more times.
Top with remaining 3 noodles, remaining béchamel, and remaining mozzarella and Parmesan.
Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 20 minutes, until bubbly and golden.
Let rest for 10 minutes before slicing and serving.

Tips

To save time, use no-boil lasagna noodles; increase béchamel by 1/2 cup and bake covered for 45 minutes.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
For a lighter version, substitute part-skim ricotta and mozzarella.

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