Layer upon layer of tender pasta, creamy béchamel, rich spinach and ricotta filling, and melty golden cheese—this Classic Spinach and Ricotta Lasagna is a comforting vegetarian twist on the beloved Italian dish. Ideal for family dinners, holidays, or cozy gatherings, it’s a satisfying and flavorful meal that never fails to impress.

Why You’ll Love This Recipe

This vegetarian lasagna is a crowd-pleasing comfort dish that’s both hearty and wholesome. The combination of fresh spinach and creamy ricotta offers a luscious, savory filling, while the homemade béchamel adds depth and silkiness to every bite. Perfectly balanced, this recipe is rich without being heavy, and ideal for vegetarians and meat-eaters alike. It also reheats beautifully, making it a great make-ahead or leftover-friendly option.

Ingredients

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

For the Spinach Filling:

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 4 cups fresh spinach (or 1 package frozen, thawed and drained)
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• Salt and black pepper to taste

For the Béchamel Sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• Salt, pepper, and a pinch of nutmeg

For Assembly:

• 9–12 lasagna sheets (no-boil or pre-boiled)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese (extra for topping)
• Fresh basil (optional, for garnish)

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add spinach and cook until wilted. Remove from heat and allow to cool slightly.
4. In a mixing bowl, combine the cooked spinach with ricotta, Parmesan, egg, salt, and black pepper. Stir until well mixed.
5. To make the béchamel, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly.
6. Gradually whisk in the warm milk, ensuring the mixture stays smooth. Simmer until the sauce thickens, about 5–7 minutes. Season with salt, pepper, and a pinch of nutmeg.
7. Spread a thin layer of béchamel on the bottom of the prepared baking dish.
8. Add a layer of lasagna sheets, followed by one-third of the spinach filling, béchamel sauce, and mozzarella.
9. Repeat the layering process (pasta, filling, béchamel, mozzarella) two more times.
10. Finish with a final layer of béchamel and top generously with the remaining mozzarella and Parmesan.
11. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes, or until bubbly and golden on top.
12. Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.

Servings and timing

This recipe serves 6–8 people.
Prep time: 25 minutes
Cook time: 45 minutes
Rest time: 10 minutes
Total time: 1 hour 20 minutes

Variations

• Add Marinara: Layer with a light tomato sauce for a more traditional red-and-white lasagna.
• Gluten-Free Version: Use gluten-free lasagna noodles and a gluten-free flour blend for the béchamel.
• Add Vegetables: Sautéed mushrooms, zucchini, or artichokes can be added to the spinach filling.
• Cheese Options: Add fontina, provolone, or gouda for different cheese flavor combinations.
• Vegan Option: Use dairy-free cheese alternatives, plant-based milk, and omit the egg or replace with flaxseed meal.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Lasagna can be frozen before or after baking. Wrap tightly and store for up to 3 months.
Reheating:

• In the oven: Cover with foil and reheat at 350°F (175°C) for 20–30 minutes.
• In the microwave: Heat individual slices on medium power to avoid drying out.

FAQs

Can I use frozen spinach instead of fresh?

Yes. Use one 10-ounce package of frozen spinach, thawed and thoroughly drained. Squeeze out excess moisture before mixing.

Do I have to boil the lasagna sheets?

Not necessarily. No-boil lasagna sheets can be used directly, but if using traditional sheets, boil them until just tender before layering.

Can I make the lasagna ahead of time?

Yes. Assemble it up to 24 hours in advance and refrigerate, or freeze for longer storage. Bake directly from chilled, adding a few extra minutes.

What can I use instead of béchamel?

You can use a layer of ricotta mixed with a splash of cream or a simple white sauce made with heavy cream. However, béchamel offers the best classic texture.

Can I make it without eggs?

Yes. The egg helps bind the filling, but it can be omitted or replaced with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water.

How do I prevent the lasagna from being watery?

Be sure to drain the spinach thoroughly and use a thick béchamel sauce. Letting the lasagna rest after baking also helps it set.

Can I add tomato sauce?

Yes, a thin layer of tomato sauce can be added between the béchamel and the pasta for a richer flavor.

What size pan should I use?

A standard 9×13-inch baking dish works well for this recipe.

How do I get clean slices?

Allow the lasagna to rest for at least 10 minutes before slicing. Use a sharp knife and wipe between cuts.

Is this lasagna kid-friendly?

Absolutely. The mild cheese and soft texture make it appealing to children. You can reduce garlic or seasoning to taste.

Conclusion

Classic Spinach and Ricotta Lasagna is a timeless vegetarian dish that brings comfort and elegance to the table. With its layers of creamy filling, rich béchamel, and perfectly melted cheese, it’s ideal for both everyday dinners and special occasions. Easy to prepare ahead, family-friendly, and full of flavor, this lasagna is a dependable favorite you’ll return to again and again.

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