Creamy Spinach Ricotta Lasagna

I threw together this lasagna on a rainy Tuesday when my fridge was overflowing with spinach I'd bought on impulse. The house filled with the scent of nutmeg and melting cheese, and I remember thinking it smelled like something my grandmother would have made. It wasn't planned, but it turned into one of those dishes I now make whenever I need to feel grounded.

The first time I served this, a friend who claimed to hate spinach had three helpings and asked for the recipe before dessert. I watched her scrape the corner of the baking dish with her fork, chasing the last bit of crispy Parmesan edge. That's when I knew this wasn't just another weeknight dinner.

Ingredients

• Ricotta cheese: The creamy foundation of the filling, and using whole milk ricotta instead of part skim makes all the difference in texture.
• Mozzarella cheese, shredded: Melts into gooey pockets throughout the layers, and I always shred my own because pre shredded never melts the same.
• Parmesan cheese, grated: Adds a sharp, salty bite that balances the richness, and freshly grated is worth the extra two minutes.
• Egg: Binds the cheese mixture so it doesn't ooze out when you slice, which I learned after my first lasagna fell apart on the plate.
• Ground nutmeg: A tiny amount transforms the whole dish with warmth, but go easy or it takes over.
• Fresh spinach: Wilts down dramatically, so don't be alarmed by the giant pile in your skillet.
• Garlic, minced: Two cloves give the spinach just enough flavor without overwhelming the delicate cheese.
• Unsalted butter: The base of the béchamel, and using unsalted lets you control the salt level perfectly.
• All purpose flour: Thickens the sauce into that velvety consistency that coats the back of a spoon.
• Whole milk: Anything less than whole milk makes a thinner, less luxurious béchamel.
• Ground white pepper: Keeps the sauce visually creamy without black specks, though black pepper works if that's what you have.
• No boil lasagna noodles: A weeknight miracle that saves you from wrestling with a pot of boiling water and slippery pasta.

Instructions

Preheat and Prep:

Get your oven to 180°C and grease your baking dish lightly with olive oil. This step feels small, but it prevents sticking and makes cleanup so much easier.

Cook the Spinach:

Heat olive oil in a large skillet, toss in the garlic, and let it sizzle for just 30 seconds until fragrant. Add the spinach and watch it collapse into a fraction of its original volume, then season with salt and press out the moisture in a colander before chopping.

Mix the Cheese Filling:

Combine ricotta, mozzarella, Parmesan, egg, nutmeg, salt, and pepper in a bowl until smooth and creamy. Fold in the chopped spinach gently so you get green flecks throughout.

Make the Béchamel:

Melt butter in a saucepan, stir in flour, and cook for a minute until it smells toasty. Gradually whisk in milk, stirring constantly to avoid lumps, then add salt, white pepper, and nutmeg and cook until thick enough to coat a spoon, about 8 minutes.

Layer the Lasagna:

Spread a thin layer of béchamel on the bottom of your dish, then layer noodles, a third of the spinach ricotta mixture, and a quarter of the béchamel. Repeat twice more, finish with noodles and the remaining béchamel, then sprinkle Parmesan on top.

Bake:

Cover with foil (tent it so it doesn't touch the cheese) and bake for 30 minutes, then uncover and bake another 15 to 20 minutes until golden and bubbling at the edges. Let it stand for 15 minutes before slicing so the layers set and you get clean cuts.

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I brought this to a potluck once and watched people come back for seconds, then thirds, scraping the dish until only a few stuck on noodles remained. Someone told me it tasted like comfort in lasagna form, and I've never found a better description.

How to Store and Reheat

Lasagna keeps in the fridge for up to four days in an airtight container, and I reheat individual portions in the microwave covered with a damp paper towel to keep them moist. For longer storage, wrap slices tightly in plastic wrap and foil and freeze for up to three months, then thaw overnight in the fridge before reheating in the oven at 160°C until warmed through.

Variations to Try

You can swap half the ricotta for cottage cheese if you want a lighter, slightly tangy filling, or add a pinch of crushed red pepper to the spinach for a subtle kick. I've also made this with a mix of spinach and kale when that's what I had on hand, and it worked beautifully. For a richer version, stir a handful of torn fresh basil into the cheese mixture before layering.

Pairing Suggestions

This lasagna pairs perfectly with a crisp Italian white wine like Pinot Grigio or Vermentino, which cuts through the richness without overwhelming the delicate flavors. I also love serving it with a simple arugula salad dressed in lemon and olive oil, and a basket of warm crusty bread to soak up any extra béchamel on the plate.

• A light green salad with a tangy vinaigrette balances the creamy layers.
• Garlic bread is never a bad idea, even though this dish is already carb heavy.
• Roasted vegetables like zucchini or bell peppers add color and a slight char that contrasts the softness of the lasagna.

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This lasagna has become my go to whenever I want to cook something that feels like a hug, and every time I pull it from the oven, golden and bubbling, I'm reminded why I fell in love with it. I hope it becomes that kind of dish for you too.

Recipe Questions & Answers

→ How should the spinach be prepared for best texture?

Sauté fresh spinach in olive oil with minced garlic until wilted, then press out excess moisture and roughly chop for a balanced texture.

→ What cheeses are used in the filling layer?

The filling combines creamy ricotta, shredded mozzarella, and grated Parmesan, blended with egg and seasoning for richness and flavor.

→ How is the béchamel sauce made smooth without lumps?

Melt butter and whisk in flour, cooking for a minute before gradually adding warm milk while stirring constantly until thickened and creamy.

→ Can this dish be adapted for gluten-free diets?

Yes, by substituting traditional noodles with gluten-free lasagna sheets and using gluten-free flour for the béchamel.

→ What is the best way to assemble the layers?

Start with a béchamel base, then alternate noodles, spinach-cheese filling, and béchamel sauce in three layers, finishing with noodles topped by béchamel and Parmesan.