Creamy Spinach and Cheese Lasagna Recipe

Introduction

Creamy Spinach and Cheese Lasagna is a comforting and flavorful twist on the classic Italian favorite. Packed with fresh spinach and a blend of creamy cheeses, this dish is perfect for family dinners or special occasions. Its rich béchamel sauce makes every bite irresistibly smooth and cheesy.

Ingredients

• 200 g fresh spinach
• 2 tsp olive oil (for sautéing the onion)
• 1 onion
• 1 clove garlic, pressed
• 500 g ricotta (2 cups)
• 200 g feta cheese (7 oz), crumbled
• 120 g Parmesan (1 cup), divided (half in mixture, half for sprinkling)
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1 liter milk (4 cups)
• ½ tsp black pepper
• 1 tsp salt
• ¼ tsp freshly grated nutmeg
• 15 lasagna sheets
• 90 g mozzarella (1 cup), grated

Instructions

1. Step 1: Sauté the fresh spinach in a pan until wilted. Drain well to remove excess moisture.
2. Step 2: In another pan, heat the olive oil and sauté the chopped onion and pressed garlic until fragrant and soft.
3. Step 3: Combine the cooked spinach, onion, and garlic in a blender or electric chopper. Pulse until smooth.
4. Step 4: In a pan over low heat, mix the spinach mixture with ricotta, crumbled feta, and half of the Parmesan cheese. Stir gently until creamy and well combined. Remove from heat.
5. Step 5: To make the béchamel sauce, melt butter in a saucepan over medium heat. Add 2 tablespoons of flour and whisk continuously for 1-2 minutes to form a smooth paste.
6. Step 6: Gradually pour in the milk while whisking constantly to prevent lumps. Continue whisking as the sauce thickens, about 3-5 minutes.
7. Step 7: Season the béchamel with salt, freshly grated nutmeg, and black pepper. Adjust consistency if needed by adding extra milk to reach about 1 liter total.
8. Step 8: Preheat the oven to 190°C (375°F). In a 20 x 35 cm (8×12 in) baking dish, spread a thin layer of béchamel sauce to prevent sticking.
9. Step 9: Add a layer of lasagna sheets, then alternate layers of béchamel, the spinach-cheese mixture, and a sprinkle of Parmesan. Repeat until all ingredients are used, finishing with a top layer of lasagna sheets.
10. Step 10: Spread a generous layer of béchamel over the final sheet, sprinkle remaining Parmesan and grated mozzarella on top.
11. Step 11: Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and bubbly.

Tips & Variations

• Drain the spinach thoroughly to avoid a watery lasagna.
• For an extra rich flavor, use whole milk or combine milk with cream in the béchamel sauce.
• Try adding a pinch of crushed red pepper for a subtle spicy kick.
• Substitute feta with goat cheese for a different but equally creamy texture.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through to keep the top crispy. You can also freeze portions for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and squeeze out as much moisture as possible before using to prevent a soggy lasagna.

Do I have to use béchamel sauce, or can I substitute it?

Béchamel adds creaminess and helps bind the layers, but you can substitute it with a tomato-based sauce if you prefer a lighter, tangier lasagna.

Creamy Spinach and Cheese Lasagna Recipe

Print Recipe

★★★★★

4.6 from 100 reviews

This creamy spinach and cheese lasagna is a rich and comforting Italian-inspired dish featuring layers of tender lasagna sheets, a smooth spinach and cheese mixture, and luscious béchamel sauce topped with melted mozzarella and parmesan. Perfect for a hearty family meal or special occasion, this recipe combines the freshness of sautéed spinach with a blend of ricotta, feta, and parmesan cheeses, all baked to golden, bubbly perfection.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spinach-Cheese Mixture

• 200 g fresh spinach
• 2 tsp olive oil (to sauté the onion)
• 1 onion, finely chopped
• 1 clove garlic, pressed
• 500 g ricotta (2 cups)
• 200 g feta cheese (7 oz), crumbled
• 60 g parmesan (half of 120 g / 1 cup), grated

Béchamel Sauce

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1 liter milk (4 cups)
• ½ tsp black pepper
• 1 tsp salt
• ¼ tsp freshly grated nutmeg

Lasagna Assembly

• 15 sheets lasagna sheets
• 60 g parmesan (half of 120 g / 1 cup), grated (for sprinkling)
• 90 g mozzarella (1 cup), grated

Instructions

1. Sauté Spinach: Heat olive oil in a pan over medium heat. Add fresh spinach (a mix of baby and regular leaves if desired) and sauté until completely wilted. Drain the spinach well to remove excess water.
2. Prepare Spinach Mixture: In the same pan, sauté chopped onion and pressed garlic until fragrant and translucent. Transfer the cooked onion and garlic along with the sautéed spinach into an electric chopper or blender. Pulse until the mixture becomes smooth and well combined.
3. Combine Cheeses: Return the spinach mixture to a pan set on low heat. Add ricotta, crumbled feta, and half of the grated parmesan cheese. Stir gently and continuously until the mixture is creamy and all ingredients are well blended. Remove from heat and set aside.
4. Make Béchamel Sauce: In a separate saucepan over medium heat, melt the butter completely. Add 2 tablespoons of all-purpose flour to the melted butter and whisk continuously for 1-2 minutes to create a smooth roux, ensuring the raw flour taste is cooked out.
5. Thicken Sauce: Gradually add milk to the roux, pouring a little at a time and whisking constantly to prevent lumps. Continue to whisk as the sauce warms and thickens, which takes about 3-5 minutes. Season with salt, freshly grated nutmeg, and black pepper to taste. The sauce should have a smooth and creamy consistency. If needed, adjust thickness by adding a bit more milk.
6. Preheat Oven: Set your oven to 190°C (375°F) to ensure it is properly heated for baking the lasagna.
7. Assemble Lasagna: In a 20 x 35 cm (8×12 inch) baking dish, spread a thin layer of béchamel sauce on the bottom to prevent sticking. Place a layer of lasagna sheets on top of the béchamel. Then add a layer of béchamel sauce, followed by a layer of the creamy spinach-cheese mixture. Sprinkle some parmesan over this layer. Repeat layering—lasagna sheets, béchamel, spinach-cheese mixture, and parmesan—until ingredients are used up, finishing with a top layer of lasagna sheets covered generously with béchamel sauce. Finally, sprinkle remaining parmesan and grated mozzarella evenly over the top.
8. Bake Lasagna: Cover the baking dish loosely with aluminum foil and place it in the preheated oven. Bake covered for 30 minutes to allow the flavors to meld and the pasta to cook fully. Then remove the foil and bake for an additional 10-15 minutes to achieve a golden bubbly top with melted mozzarella and crisped parmesan edges.

Notes

• Drain spinach thoroughly after sautéing to avoid watery layers in the lasagna.
• Use fresh nutmeg for the béchamel sauce to enhance its aroma and flavor.
• Allow the lasagna to rest for 10 minutes after baking before serving to make cutting easier and layers to set.
• You can prepare the spinach-cheese mixture and béchamel sauce a day in advance to save time on the day of baking.
• For a gluten-free version, use gluten-free flour and lasagna sheets suitable for gluten-free diets.

Keywords: Spinach cheese lasagna, creamy lasagna, vegetarian Italian recipe, béchamel sauce lasagna, ricotta feta lasagna