Spinach Lasagna Recipe

This classic Spinach Lasagna is a creamy, savory, and incredibly comforting recipe. Ditching the traditional red sauce, this “white” lasagna features tender pasta layered with a rich ricotta filling, wilted spinach, and a velvety homemade béchamel sauce, all topped with bubbly, golden-brown mozzarella. It’s the ultimate vegetarian comfort food, perfect for a family dinner or for making ahead, ready in about 2 hours.

Jump to Recipe

Spinach Lasagna Recipe Ingredients

For Assembly:

• 12 lasagna noodles
• 3 bunches fresh spinach (about 24 oz.), trimmed
• 8 oz. deli-sliced low-moisture mozzarella cheese
• 1 Tbsp. salted butter, for the dish

For the Béchamel (White Sauce):

• 5 Tbsp. salted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, chopped
• 1 tsp. kosher salt
• Freshly ground black pepper

For the Ricotta Filling:

• 1 lb. whole-milk ricotta cheese
• 2 large egg yolks
• 1 cup fresh parsley, roughly chopped
• 4 scallions, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 tsp. kosher salt

How To Make Spinach Lasagna

1. Prep Oven, Noodles, and Spinach: Preheat the oven to 400°F. Use 1 tablespoon of butter to generously grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for about 3 minutes less than the package directions, until they are pliable but still very firm. Drain and rinse under cold water to prevent sticking.
2. Cook the Spinach: In a Dutch oven over medium heat, melt 2 tablespoons of butter. Add the fresh spinach in batches and cook, stirring, for 3-4 minutes, until it is just wilted. Add half of the chopped garlic and cook for 1 more minute. Drain the spinach in a colander and let it cool slightly.
3. Dry the Spinach: This is a crucial step. Once the spinach is cool enough to handle, wrap it in a clean kitchen towel and wring out as much excess liquid as you possibly can.
4. Make the Béchamel Sauce: In the same Dutch oven, melt the remaining 5 tablespoons of butter over medium heat. Whisk in the flour and cook for about 2 minutes. Add the remaining garlic and 1 teaspoon of salt and cook for 30 seconds more. Slowly whisk in the milk and heavy cream until smooth. Bring the sauce to a simmer, stirring constantly, and cook for about 5 minutes until it has thickened. Remove from the heat and whisk in 1 cup of the Parmesan cheese until melted.
5. Make the Ricotta Filling: In a medium bowl, stir together the ricotta, egg yolks, parsley, scallions, 1/2 cup of Parmesan, 1/2 teaspoon of salt, and a pinch of pepper.
6. Assemble the Lasagna: Spread 1 cup of the béchamel sauce in the bottom of the prepared baking dish. Arrange 4 noodles lengthwise in the dish. Spread with another 1.5 cups of sauce. Layer with half of the mozzarella slices, then half of the ricotta mixture, and finally half of the spinach.
7. Repeat and Bake: Repeat the layering process once more (noodles, sauce, mozzarella, ricotta, spinach). Top with the remaining 4 noodles and spread with the remaining sauce. Sprinkle with the final 1/4 cup of Parmesan.
8. Bake and Rest: Cover the dish with foil, tenting it so it doesn’t touch the cheese. Place on a baking sheet and bake for 20 minutes. Uncover and bake for another 30 to 35 minutes, until golden brown on top and bubbly. For extra browning, you can broil it for 1 minute. Let the lasagna rest for at least 15 minutes before serving.

Recipe Tips

• How to get a non-watery lasagna? The most important secret, which is not optional, is to squeeze the cooked spinach completely dry. Trapping the spinach in a clean kitchen towel and wringing it out over the sink is the most effective method to remove all the excess water that would otherwise make your lasagna soggy.
• Why undercook the noodles? This is a crucial step for any baked pasta dish. The noodles will continue to cook in the oven as they absorb the creamy sauces. If you cook them all the way through first, the final dish will be soft and mushy.
• Can I make this ahead of time? Absolutely! Lasagna is a perfect make-ahead meal. You can fully assemble the unbaked lasagna, let it cool completely, cover it, and store it in the refrigerator for up to 2 days. You may need to add 15-20 minutes to the initial covered baking time when cooking it from cold.
• Why let the lasagna rest? This is a non-negotiable step! If you slice into a lasagna straight from the oven, the hot, liquidy sauces will run everywhere. Letting it rest for at least 15 minutes allows the layers to cool slightly and set up, which is the secret to getting clean, beautiful slices that hold their shape.

What To Serve With Spinach Lasagna

This is a rich and hearty vegetarian meal that is a complete dish on its own. It is traditionally served with simple accompaniments:

• A crisp green salad with a simple vinaigrette.
• Warm, crusty garlic bread for sopping up any extra sauce.

How To Store Spinach Lasagna

• Refrigerate: Cover the cooled lasagna tightly with foil or plastic wrap. It will keep well in the refrigerator for up to 4 days, and the flavor is often even better the next day.
• Freeze: Lasagna freezes exceptionally well. You can freeze the entire baked dish or individual slices. Wrap it tightly in plastic wrap and then a layer of foil. It will keep for up to 3 months.

Spinach Lasagna Nutrition Facts

• Serving: 1/8th of lasagna
• Calories: 650 kcal
• Carbohydrates: 45g
• Protein: 28g
• Fat: 42g
• Saturated Fat: 25g
• Sodium: 1450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Spinach Salad with Hot Bacon Dressing Recipe
• Spinach Quiche Recipe
• Classic Creamed Spinach Recipe