Creamy Spinach Ricotta Lasagna (Printable)

Luscious layers of pasta, spinach, ricotta, and creamy béchamel baked to golden, satisfying perfection.

# Ingredient List:

→ Cheese Filling

01 - 1 lb ricotta cheese
02 - 7 oz mozzarella cheese, shredded
03 - 2 oz Parmesan cheese, grated
04 - 1 large egg
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Spinach

08 - 1.3 lb fresh spinach (or 12 oz frozen, thawed and drained)
09 - 1 tablespoon olive oil
10 - 2 cloves garlic, minced
11 - 1/2 teaspoon salt

→ Béchamel Sauce

12 - 4 tablespoons unsalted butter
13 - 1/2 cup all-purpose flour
14 - 3 1/8 cups whole milk
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon ground white pepper
17 - Pinch of ground nutmeg

→ Lasagna Assembly

18 - 9 oz no-boil (oven-ready) lasagna noodles
19 - 1.5 oz Parmesan cheese, grated (for topping)
20 - Olive oil for greasing

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish with olive oil.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add spinach and cook until wilted or heated through if frozen, about 4 minutes. Season with salt, then drain excess moisture in a colander and roughly chop.
03 - In a bowl, mix ricotta, mozzarella, Parmesan, egg, nutmeg, salt, and black pepper until smooth. Fold in the chopped spinach.
04 - Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly to avoid lumps. Add salt, white pepper, and nutmeg. Cook until thick and creamy, about 8 minutes, then remove from heat.
05 - Spread a thin layer of béchamel sauce on the bottom of the baking dish. Layer noodles over sauce, then spread one-third of the spinach-cheese mixture, followed by one-fourth of the béchamel sauce. Repeat layers two more times, finishing with noodles topped by the remaining béchamel. Sprinkle extra Parmesan evenly over the top.
06 - Cover with foil tented to prevent cheese contact and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until golden and bubbling.
07 - Allow to stand for 15 minutes before slicing and serving.

# Expert Tips:

01 -
  • The béchamel makes it impossibly creamy without any tomato sauce, so it feels lighter and more delicate than traditional lasagna.
  • You can assemble it in the morning and bake it later, which has saved me more dinner parties than I can count.
  • Fresh spinach wilts down to almost nothing, so you're sneaking in way more greens than anyone realizes.
  • It reheats beautifully, and sometimes I think the second day tastes even better.
02 -
  • Press the spinach really well after cooking or your lasagna will be watery, and I mean squeeze it in your hands over the sink until nothing drips.
  • Whisk the béchamel constantly while adding milk or you'll get lumps that never smooth out, and if you do get lumps, strain the sauce before using it.
  • Let the lasagna rest for the full 15 minutes after baking or the first slice will slide apart into a puddle.
03 -
  • Use a sharp serrated knife to cut clean slices, and wipe the blade between cuts so each piece looks pristine.
  • If the top starts browning too fast, tent the foil back over for the last few minutes of baking.
  • Make a double batch and freeze one unbaked lasagna for a future night when you need dinner to feel effortless.

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