Layer upon layer of creamy béchamel, rich spinach and ricotta filling, tender lasagna sheets, and melty golden cheese—this classic Spinach and Ricotta Lasagna is a comforting vegetarian take on the Italian favorite. It’s a wholesome, hearty dish that’s ideal for family dinners, meal prep, or cozy gatherings.

Why You’ll Love This Recipe

This recipe is a favorite for many reasons:

• Vegetarian-Friendly: Perfect for meatless meals without sacrificing flavor.
• Creamy and Comforting: The béchamel sauce adds luxurious creaminess to every bite.
• Great for Make-Ahead Meals: Can be assembled in advance and baked when needed.
• Crowd-Pleasing: A reliable option for feeding a group or bringing to potlucks.
• Customizable: Easily adapted with other vegetables or different cheeses.

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 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 the oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat.
3. In a bowl, combine cooked spinach with ricotta, Parmesan, egg, salt, and pepper. Mix until well incorporated and set aside.
4. For the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add the warm milk, whisking constantly until smooth. Simmer until thickened. Season with salt, pepper, and a pinch of nutmeg.
5. To assemble, spread a layer of béchamel on the bottom of a greased baking dish. Add a layer of lasagna sheets, followed by the spinach filling, more béchamel, and a sprinkle of mozzarella. Repeat the layers, finishing with béchamel and a generous topping of Parmesan and mozzarella.
6. Cover the dish with foil and bake for 25 minutes.
7. Uncover and bake for an additional 15–20 minutes, until bubbly and golden on top.
8. Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 30 minutes
Cooking time: 45 minutes
Resting time: 10 minutes
Total time: Approximately 1 hour and 25 minutes

Variations

• Add mushrooms: Sautéed mushrooms pair wonderfully with the spinach and ricotta mixture.
• Use kale: Substitute kale or Swiss chard for spinach if desired.
• Add heat: Sprinkle in a pinch of red pepper flakes for a spicy kick.
• Swap cheeses: Use goat cheese, feta, or cottage cheese in place of ricotta.
• Gluten-free option: Use gluten-free lasagna noodles and a gluten-free flour for the béchamel.

Storage/reheating

Storage:
Cool completely before storing. Refrigerate in an airtight container for up to 4 days.

Freezing:
Wrap tightly and freeze either before or after baking. If unbaked, add an additional 10–15 minutes to the baking time straight from frozen.

Reheating:
Reheat slices in a microwave-safe dish or cover with foil and warm in a 350°F (175°C) oven for 20–25 minutes.

FAQs

How do I prevent watery lasagna?

Ensure the spinach is well-drained, especially if using frozen. Also, allow the lasagna to rest after baking to let excess moisture settle.

Can I make this lasagna ahead of time?

Yes, it can be assembled a day in advance and stored in the refrigerator. Bake it when ready to serve.

Can I freeze this lasagna?

Absolutely. It freezes well both before and after baking. Just wrap it tightly in foil or a freezer-safe container.

What can I use instead of ricotta?

Cottage cheese or goat cheese can be used as substitutes for ricotta in this recipe.

Is it okay to use store-bought béchamel?

Yes, a high-quality store-bought béchamel can be used if you’re short on time, though homemade adds better flavor.

Can I add meat to this lasagna?

Yes. Ground beef, turkey, or sausage can be added as an additional layer between the spinach and béchamel.

Are no-boil lasagna sheets necessary?

No. You can use boiled traditional lasagna sheets as well; just ensure they are cooked al dente.

What kind of mozzarella is best?

Low-moisture, part-skim mozzarella is ideal for lasagna as it melts well and doesn’t release too much water.

Can I make this gluten-free?

Yes. Use gluten-free lasagna noodles and substitute the flour in the béchamel with a gluten-free all-purpose flour blend.

How long should it rest before serving?

Letting the lasagna rest for at least 10 minutes helps the layers set and makes slicing easier.

Conclusion

Classic Spinach and Ricotta Lasagna is a timeless, crowd-pleasing dish that brings together rich textures and comforting flavors in every bite. Whether you’re preparing it for a family dinner or storing it for future meals, its versatility and make-ahead convenience make it a staple for any home cook.

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