I love a Spinach Lasagna that melds fresh, vibrant ingredients into a memorable dish. Sautéed yellow onions and garlic create the perfect base for chopped spinach mixed with creamy ricotta, mozzarella, and Parmesan cheeses. A silky white sauce blended with butter, flour, and nutmeg completes this delightful veggie lasagna.

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I’ve been experimenting with different lasagna recipes and honestly, nothing beats this spinach version. I love how the combination of sautéed spinach with white sauce, ricotta and even a pinch of nutmeg creates a dish that’s both unique and full of flavor.

I started with 1 lb dried lasagna noodles, and then tossed in 2 tbsp olive oil with a chopped yellow onion and 3 garlic cloves for that extra kick. After cooking the vegetables, I folded in about 16 oz of fresh spinach before slowly stirring in butter and flour to make a smooth, rich sauce with 3 cups whole milk.

Trust me, that mixture of ricotta, shredded mozzarella and a bit of grated Parmesan is what elevates this dish into something special. I always say, if youre into veggie lasagna or meatless meals, this recipe is a total win and a fun twist on a classic!

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how comfortin and cozy it makes me feel on a cold day. There’s just something about that creamy white sauce mixed with spinach that really warms me up and makes everything feel home-cooked and simple. Second, the layers of noodles soaking up the rich sauce and cheese make it super satisfying. I mean, each bite feels like a perfect blend of textures and flavors, and it’s not too heavy like some other lasagnas. Third, I really appreciate how the fresh (or even frozen) spinach adds a nice burst of color and a slightly earthy taste that cuts through all the richness. Lastly, the whole process of layering everything together, even though it might be a bit messy sometimes, gives me a fun feeling like I’m really creating something memorable in the kitchen.

Ingredients

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Spinach: provides fiber, vitamins and a fresh, slightly earthy flavor that brightens the dish.
Ricotta Cheese: adds creamy texture, protein and a mild tang, balancing the rich sauce.
Lasagna Noodles: offer hearty carbohydrates, forming the perfect layers for all the filling flavors.
Olive Oil: boosts flavor with healthy fats and helps sauté onion and garlic just right.
Whole Milk: creates a smooth, velvety béchamel sauce with a subtle sweet note.
Garlic: brings a punch of aroma and enhances the overall taste of the meal.

Ingredient Quantities

1 lb dried lasagna noodles

2 tbsp olive oil

1 medium yellow onion, chopped finely

3 garlic cloves, minced

16 oz fresh spinach (washed and roughly chopped) or 10 oz frozen spinach (thawed and drained)

4 tbsp butter

4 tbsp all-purpose flour

3 cups whole milk

A pinch of nutmeg

Salt and pepper to taste

15 oz ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

How to Make this

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1. Preheat your oven to 375°F and bring a large pot of salted water to boil then cook the lasagna noodles until al dente, drain them and set aside.

2. In a large pan over medium heat add the olive oil; toss in the chopped onion and cook until it’s soft then add the minced garlic and cook for about a minute.

3. Stir in the spinach (fresh or thawed frozen) to the pan and cook until wilted (if using frozen, make sure its well drained) then remove from heat.

4. In a separate saucepan over medium heat melt the butter then stir in the flour to create a roux and cook for about 1 to 2 minutes.

5. Slowly whisk in the whole milk and keep stirring as it simmers until the sauce thickens; add a pinch of nutmeg along with salt and pepper to taste.

6. In a bowl mix the ricotta cheese with a little salt and pepper for extra flavor.

7. To assemble, spread a thin layer of the white sauce in the bottom of a greased baking dish then lay down a layer of noodles.

8. Spoon half of the spinach mixture over the noodles and add dollops of the ricotta mix then drizzle a bit more of the white sauce on top.

9. Sprinkle 1 cup of shredded mozzarella and a little Parmesan over the layer then add another layer of noodles and repeat the layering of spinach, ricotta, white sauce and cheeses.

10. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake another 10 minutes until it’s bubbly and just a little browned; let it sit for a few minutes before serving.

Equipment Needed

1. Preheated oven (make sure it reaches 375°F)
2. Large pot for boiling and draining lasagna noodles
3. Colander to drain the noodles
4. Large pan for cooking the onion, garlic and spinach
5. Separate saucepan to create the butter and flour roux
6. Mixing bowl to blend the ricotta cheese with salt and pepper
7. Whisk for mixing the milk into the roux until it thickens
8. Wooden spoon or spatula to stir all your ingredients
9. Greased baking dish along with foil for covering during the bake
10. Knife and cutting board for chopping the onion and garlic

Make sure to have these ready so you can get movin’ with all the steps without any delays.

FAQ

Do i have to use dried lasagna noodles or can i use no-boil ones?

You can use no boil noodles however i feel like the dried ones come out with a better texture once they are cooked properly.

Fresh spinach vs frozen spinach: which one works best?

Either works fine. Fresh spinach gives more flavor but if you use frozen, just make sure its thawed and drained well so it doesnt make the lasagna watery.

Can i make the sauce ahead of time?

Yes you can get the white sauce ready before hand, but its usually best to mix it with the spinach right before assembling the lasagna so it stays smooth.

What should i do to prevent the lasagna from being too watery?

Make sure to thoroughly drain your spinach especially if its frozen, and dont overcook the noodles since they will absorb extra moisture during baking.

Can i substitute the cheeses if i dont have the ones listed?

Yeah, you can experiment a bit. While the ricotta, mozzarella, and Parmesan create that classic flavor, feel free to try another mild melty cheese if needed.

The Best Spinach Lasagna Recipe Substitutions and Variations

Instead of dried lasagna noodles you can use fresh noodles or even gluten-free versions if you’re looking to mix it up
If you dont have olive oil on hand, try using avocado or canola oil which work just as well for sautéeing
You can swap butter for margarine or even coconut oil if you prefer a slight different flavor profile
If whole milk is too heavy or not available, almond milk or another plant-based milk is a fair substitute
For ricotta cheese, cottage cheese can be used as a lower fat alternative, though it might change the texture a bit

Pro Tips

1. When making the roux for the white sauce, make sure you keep whisking constantly so lumps dont form. It’s pretty easy to get clumps and end up with a bumpy sauce that ruins the smooth texture.

2. If you choose to use frozen spinach, be super sure you drain it really well. Extra water can mess with the layers and make the lasagna too watery overall.

3. Try seasoning each component a bit more than called for. A little extra salt and pepper in the ricotta and even the spinach mix can really amp up the flavor.

4. Let the lasagna sit for a few minutes after baking so the layers set a bit. Cutting straight into it can cause all the layers to slide apart which makes it messy to serve.