Layers of tender pasta sheets, creamy ricotta, savory spinach, and rich béchamel sauce come together in this comforting Italian classic. This Spinach and Ricotta Lasagna is perfect for family dinners, entertaining guests, or meal prepping for the week. The harmonious blend of creamy, cheesy, and earthy flavors makes every bite satisfying.

Why You’ll Love This Recipe

• A comforting and satisfying vegetarian main dish
• Perfect for make-ahead meals or freezing
• Balanced with creamy, savory, and slightly nutty flavors
• Great way to incorporate vegetables into a hearty dish
• Customizable with optional ingredients or substitutions
• An impressive yet simple dish for gatherings or holidays

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

lasagna noodles
olive oil
small onion, diced
garlic, minced
fresh spinach (or frozen, thawed and drained)
ricotta cheese
egg
nutmeg
shredded mozzarella cheese
grated Parmesan cheese
salt and black pepper

For the Béchamel Sauce:
unsalted butter
all-purpose flour
whole milk
salt, pepper, and a pinch of nutmeg

Directions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 3–4 minutes.
3. Add spinach and cook until wilted (or heated through if using frozen). Let cool slightly.
4. In a bowl, combine ricotta cheese, egg, nutmeg, salt, and pepper. Mix in the spinach mixture.
5. To make the béchamel: Melt butter in a saucepan over medium heat. Stir in flour and cook for 1–2 minutes. Gradually whisk in milk and simmer until thickened, about 5–7 minutes. Season with salt, pepper, and nutmeg.
6. Cook lasagna noodles according to package directions. Drain and lay flat on parchment paper.
7. Assemble the lasagna by spreading a thin layer of béchamel sauce in the bottom of the baking dish. Layer noodles, ricotta-spinach mixture, béchamel, mozzarella, and repeat. Finish with noodles, béchamel, and top with Parmesan.
8. Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling.
9. Let the lasagna rest for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 8 people.
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 25 minutes

Variations

• Add mushrooms for an extra umami boost and texture.
• Use kale or Swiss chard instead of spinach for a deeper green flavor.
• Add a tomato sauce layer between the béchamel and ricotta for a richer profile.
• Use no-boil noodles to skip the boiling step.
• Make it gluten-free by using gluten-free noodles and flour for béchamel.

Storage/Reheating

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
To reheat, cover and bake at 350°F (175°C) for 20–25 minutes, or microwave individual slices for 2–3 minutes until heated through.
To freeze, wrap the fully cooked and cooled lasagna in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What can I use instead of ricotta cheese?

You can substitute cottage cheese or a mixture of cream cheese and mascarpone for ricotta.

Can I use frozen spinach?

Yes, just make sure to thaw it completely and squeeze out all excess moisture before using.

Is it necessary to pre-cook the lasagna noodles?

If you’re using traditional lasagna noodles, yes. No-boil noodles can be used without pre-cooking.

Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna and refrigerate it up to 24 hours in advance, then bake as directed.

How do I prevent watery lasagna?

Make sure the spinach is well-drained and the béchamel sauce is thickened properly.

Can I add meat to this lasagna?

Yes, ground beef, Italian sausage, or ground turkey can be added to the ricotta layer or as a separate meat layer.

Is béchamel sauce required?

It’s traditional and adds creaminess, but you can substitute with more ricotta or a tomato-based sauce if preferred.

What type of mozzarella works best?

Use whole milk mozzarella for better melt and flavor. Pre-shredded mozzarella is convenient but may contain anti-caking agents.

How do I keep lasagna from sticking to the foil?

Spray the underside of the foil with cooking spray before covering the dish.

Can I use a different cheese blend?

Yes, provolone, fontina, or Gruyère can be mixed with mozzarella for extra flavor.

Conclusion

This Classic Spinach and Ricotta Lasagna is a rich and comforting dish perfect for family dinners, holiday meals, or a make-ahead freezer option. With layers of tender pasta, creamy filling, and a silky béchamel, it’s a recipe you’ll return to time and time again. Whether you follow the traditional method or explore the variations, it’s a timeless favorite that brings everyone to the table.

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