Name: Creamy Spinach and Ricotta Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 sheets Lasagna noodles; 16 oz Frozen spinach, thawed and squeezed dry; 15 oz Ricotta cheese; 3 cups Mozzarella cheese, shredded; 0.5 cup Parmesan cheese, grated; 4 tbsp Unsalted butter; 0.25 cup All-purpose flour; 3 cups Whole milk; 3 cloves Garlic, minced; 0.25 tsp Nutmeg; 1 Large egg

"Experience the ultimate comfort food with this decadent spinach and ricotta lasagna. Layers of tender pasta are enveloped in a velvety homemade béchamel sauce and a zesty garlic-spinach cheese blend, baked until golden and bubbling."

Ingredients

Qty	Item
12 sheets 375 g	Lasagna noodles
16 oz 450 g	Frozen spinach, thawed and squeezed dry
15 oz 425 g	Ricotta cheese
3 cups 340 g	Mozzarella cheese, shredded
0.5 cup 50 g	Parmesan cheese, grated
4 tbsp 56 g	Unsalted butter
0.25 cup 30 g	All-purpose flour
3 cups 710 ml	Whole milk
3 cloves 9 g	Garlic, minced
0.25 tsp 1 g	Nutmeg
1 1	Large egg

How to Make Creamy Spinach and Ricotta Lasagna

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes without browning. Slowly whisk in the milk until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and a pinch of nutmeg, then set aside.

In a large bowl, combine the squeezed-dry spinach, ricotta cheese, minced garlic, egg, and half of the parmesan cheese. Stir until well combined.

Spread a thin layer of the white béchamel sauce on the bottom of the baking dish. Place three lasagna noodles on top.

Spread 1/3 of the spinach-ricotta mixture over the noodles, sprinkle with 1/3 of the mozzarella, and drizzle with a bit of the béchamel sauce. Repeat these layers twice more.

Top the final layer of noodles with the remaining béchamel sauce, mozzarella, and parmesan cheese.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbling.

Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set.

·
Ensure you squeeze every bit of water out of the spinach to prevent a watery lasagna.
·
Use no-boil lasagna sheets to save time, but ensure they are fully covered in sauce so they cook through.
·
Add a pinch of lemon zest to the ricotta mixture for a brighter flavor profile.
·
If the top browns too quickly, loosely tent with foil for the remaining cook time.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes, but you will need to sauté it first until wilted and then squeeze out all the moisture.

Can I make this lasagna in advance?

Absolutely. You can assemble it, cover it tightly, and refrigerate for up to 24 hours before baking.

Does this freeze well?

Yes, this lasagna freezes beautifully. Wrap it tightly in foil and plastic wrap; it will keep for up to 3 months.

Can I substitute the béchamel for marinara?

You can, but it will no longer be a 'white' lasagna. Marinara provides a more acidic, tomato-forward flavor.

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