Spinach and Ricotta Lasagna with Béchamel

Name: Spinach and Ricotta Lasagna with Béchamel
Prep time: 30 min
Cook time: 60 min
Total time: 105 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 450 g fresh spinach (or 1 lb frozen, thawed and squeezed dry); 2 cups ricotta cheese (full-fat); 1 cup grated Parmesan cheese; 1 large egg (beaten); 1/2 tsp nutmeg (freshly grated); 1 tsp salt; 1/2 tsp black pepper; 4 tbsp unsalted butter; 1/4 cup all-purpose flour; 3 cups whole milk (warm); 1/2 tsp salt; 1/4 tsp white pepper; 1/4 tsp nutmeg (freshly grated); 250 g lasagna noodles (no-boil); 1 cup shredded mozzarella cheese

105 min 8 servings Medium

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Spinach and Ricotta Lasagna with Béchamel

A delicious vegetarian lasagna layered with creamy ricotta, spinach, and béchamel sauce. Perfectly comforting and packed with flavour.

Prep

30 min

Cook

60 min

Total

105 min

Servings

Difficulty

Medium

Spinach and Ricotta Lasagna is a beloved vegetarian dish that combines the creamy goodness of ricotta cheese with the earthy flavour of spinach. The key to a perfect lasagna is ensuring that the spinach is thoroughly dried, preventing unwanted moisture from seeping into your layers. This recipe also features a smooth and velvety béchamel sauce, adding richness and depth to each bite. Whether you're serving this lasagna for a family dinner or a special occasion, it's bound to impress with its comforting layers and delightful taste.

Ingredients

Servings

For the Spinach and Ricotta Filling

For the Béchamel Sauce

For Assembling

Instructions

Prepare the spinach

If using fresh spinach, wilt it in a pan over medium heat until just softened. Let it cool, then squeeze out all excess moisture. If using frozen spinach, thaw and squeeze dry.

Pro tip: Ensure the spinach is bone dry to avoid a watery lasagna.

Make the ricotta filling

In a bowl, combine the spinach, ricotta, Parmesan, egg, nutmeg, salt, and pepper. Mix well until everything is evenly incorporated.

Pro tip: Be sure to taste and adjust seasoning if needed.

Prepare the béchamel sauce

Melt butter in a saucepan over medium heat. Add flour and whisk for 1-2 minutes. Gradually add warm milk, whisking continuously until thickened. Season with salt, white pepper, and nutmeg.

Pro tip: To avoid lumps, add the milk slowly and whisk constantly.

Preheat the oven

Preheat your oven to 180°C (350°F).

Assemble the lasagna

In a 9x13 inch (23x33 cm) baking dish, spread a thin layer of béchamel. Place a layer of noodles, half of the ricotta mixture, and 1/3 of the béchamel. Repeat with another layer. Top with remaining noodles, béchamel, and mozzarella.

Pro tip: Ensure each noodle layer is well-covered with sauce.

Bake the lasagna

Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes until golden and bubbling.

Pro tip: Let the lasagna rest for 15 minutes before slicing.

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Tips & Tricks

<ul><li>Use fresh or frozen spinach, but make sure it's completely dry to avoid a watery lasagna.</li><li>Allow the lasagna to rest before serving for easier slicing.</li><li>Use whole milk for a richer béchamel sauce.</li></ul>

Serving Suggestions

Serve your Spinach and Ricotta Lasagna with a side salad or some garlic bread for a complete meal. It's a dish that can be made ahead and stored in the fridge for up to three days. Simply reheat in the oven at 180°C (350°F) until warmed through. This lasagna also freezes well. You can prepare the lasagna, cover it tightly, and freeze it for up to two months. Thaw in the fridge overnight before baking as directed.

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