Spinach Ricotta Lasagna

How to Make Spinach Ricotta Lasagna

1. 1

   Step 1: Prepare spinach-ricotta filling

   Preheat the oven to 375°F (190°C). In a large skillet, melt 2 tablespoons of the butter over medium heat, add the minced garlic and sauté 30 seconds until fragrant, then add the spinach in batches and wilt until just cooked (2–3 minutes). Transfer the spinach to a bowl, let cool slightly, then squeeze out excess liquid with your hands or a towel; chop finely. In a mixing bowl, combine the drained spinach with the ricotta, beaten egg and about half of the salt/pepper/nutmeg mixture; taste and adjust seasoning.

   For this step

   • 12 ozFresh baby spinach
   • 2 clovesGarlic cloves, minced
   • 1 largeLarge egg
   • 1 1/2 tsp (combined)Salt, freshly ground black pepper and grated nutmeg
   
2. 2

   Step 2: Make the béchamel (white sauce)

   In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat, whisk in the flour and cook 1–2 minutes to form a pale roux. Slowly whisk in the milk in a steady stream, bring to a gentle simmer and cook until the sauce thickens to a pourable cream (4–6 minutes). Remove from heat and stir in about 1 cup of the cheese blend until smooth; season lightly with salt, pepper and a pinch of nutmeg.

   For this step

   • 3 tbspAll-purpose flour
   • 3 cupsWhole milk
   • 2 1/2 cupsShredded mozzarella and grated Parmesan blend
   
3. 3

   Step 3: Assemble the lasagna

   Spread a thin layer of béchamel on the bottom of a 9x13-inch (23x33 cm) baking dish to prevent sticking. Arrange a single layer of oven-ready noodles over the sauce, spread one-third of the ricotta-spinach mixture over the noodles, spoon one-quarter of the remaining béchamel over that, and sprinkle with a light handful of the cheese blend. Repeat two more layers (noodles → spinach-ricotta → béchamel → cheese) and finish with a final layer of noodles topped with the remaining béchamel and the last of the cheese blend.

   For this step

   • 9 sheetsOven-ready lasagna noodles (no-boil)
   
4. 4

   Step 4: Bake covered

   Cover the dish tightly with foil (tent slightly so foil doesn't touch the cheese) and bake in the preheated oven for 30 minutes, until the lasagna is heated through and bubbling at the edges.
   
5. 5

   Step 5: Uncover and brown the top

   Remove the foil and return the lasagna to the oven for 8–10 minutes, or until the top is golden and cheese is lightly browned and bubbling. If you prefer a very brown top, broil 1–2 minutes while watching closely.
   
6. 6

   Step 6: Rest and serve

   Let the lasagna rest 15–20 minutes out of the oven to set, then cut into 6 portions. Serve warm with a simple green salad and an extra sprinkle of grated Parmesan if desired.

1. Preheat the oven to 375°F (190°C). In a large skillet, melt 2 tablespoons of the butter over medium heat, add the minced garlic and sauté 30 seconds until fragrant, then add the spinach in batches and wilt until just cooked (2–3 minutes). Transfer the spinach to a bowl, let cool slightly, then squeeze out excess liquid with your hands or a towel; chop finely. In a mixing bowl, combine the drained spinach with the ricotta, beaten egg and about half of the salt/pepper/nutmeg mixture; taste and adjust seasoning.
2. In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat, whisk in the flour and cook 1–2 minutes to form a pale roux. Slowly whisk in the milk in a steady stream, bring to a gentle simmer and cook until the sauce thickens to a pourable cream (4–6 minutes). Remove from heat and stir in about 1 cup of the cheese blend until smooth; season lightly with salt, pepper and a pinch of nutmeg.
3. Spread a thin layer of béchamel on the bottom of a 9x13-inch (23x33 cm) baking dish to prevent sticking. Arrange a single layer of oven-ready noodles over the sauce, spread one-third of the ricotta-spinach mixture over the noodles, spoon one-quarter of the remaining béchamel over that, and sprinkle with a light handful of the cheese blend. Repeat two more layers (noodles → spinach-ricotta → béchamel → cheese) and finish with a final layer of noodles topped with the remaining béchamel and the last of the cheese blend.
4. Cover the dish tightly with foil (tent slightly so foil doesn't touch the cheese) and bake in the preheated oven for 30 minutes, until the lasagna is heated through and bubbling at the edges.
5. Remove the foil and return the lasagna to the oven for 8–10 minutes, or until the top is golden and cheese is lightly browned and bubbling. If you prefer a very brown top, broil 1–2 minutes while watching closely.
6. Let the lasagna rest 15–20 minutes out of the oven to set, then cut into 6 portions. Serve warm with a simple green salad and an extra sprinkle of grated Parmesan if desired.