I have always enjoyed making a Spinach Lasagna with layers of fresh spinach sautéed in olive oil and garlic. Rich whole milk ricotta blends seamlessly with mozzarella and a touch of nutmeg-infused white sauce. Each bite combines hearty lasagna noodles, a dash of Parmesan, and an inviting medley of flavors.

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I’ve always found that a well-made spinach lasagna can turn an ordinary evening into something really special. This recipe, my very own take on spinach lasagna, is something I was excited to share.

I start by sautéing fresh spinach (about 1 lb, roughly chopped and washed) with olive oil and minced garlic for a rich, savory kick. Then I layer in pre-cooked noodles with a velvety white sauce made from unsalted butter, all-purpose flour, and whole milk spiced with just a pinch of nutmeg.

The ricotta, mozzarella, and a bit of grated Parmesan cheese make every bite creamy and full of flavor. Even though I know a meaty lasagna bolognese has its own charm, this veggie version offers a comforting, hearty twist that truly stands on its own.

I love how this dish combines fresh, simple ingredients in a delightfully unexpected way. Give it a try and let it surprise you!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, the creamy mix of ricotta, mozzarella, and Parmesan totally blows me away every time. The cheeses mix together with the white sauce to give every bite a rich, comforting flavor that just feels like a warm hug on a cold day.

Also, I like how the spinach is sautéed perfectly with garlic and olive oil. It gives the dish a fresh taste and a pop of color that makes it look as good as it tastes. Even though I know spinach can sometimes get mushy, this recipe nails it by keeping just the right texture.

And lastly, the layering of noodles, sauce, cheese, and spinach makes each slice an evenly balanced meal. I love that every bite is full of different flavors and textures. Sometimes I even tweak a few ingredients to suit my mood, but deep down, it’s the perfect blend of creamy, savory, and fresh that keeps me coming back for more.

Ingredients

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Spinach: Rich in fiber and vitamins, great for healthy digestion and nutrient boost.
Olive oil: Provides heart healthy unsaturated fats and flavor without being too heavy.
Garlic: Adds bold taste and antioxidants that makes the dish super flavorful.
Whole milk ricotta: Creamy with protein and calcium, gives a rich texture to recipe.
Mozzarella cheese: Melts perfectly and adds protein giving a gooey, delightful stretch.
Butter: Used in the roux, contributes fatty richness and smooth consistency throughout.
All-purpose flour: Thickens the sauce and gives necessary carbs for energy and body fuel.
Whole milk: Creates a creamy base with protein, perfect for a velvety, indulgent flavor.

Ingredient Quantities

1 lb fresh spinach, roughly chopped and washed

2 tablespoons olive oil

2 cloves garlic, minced

9 to 12 lasagna noodles, pre-cooked or no-boil

2 cups whole milk ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

3 cups whole milk

A pinch of ground nutmeg

Salt and pepper to taste

How to Make this

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1. Preheat your oven to 375°F and, if using regular noodles, boil them according to package directions until al dente then drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until it smells good.

3. Add the chopped spinach to the skillet. Stir often until the spinach is mostly wilted, then season lightly with salt and pepper; take it off the heat.

4. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, making sure to whisk constantly.

5. Gradually pour in the whole milk while whisking steadily, then add a pinch of nutmeg and a bit of salt and pepper. Keep stirring until the sauce gets thick, about 3 to 4 minutes.

6. In a medium bowl, mix the ricotta, half of the mozzarella and the grated Parmesan together. Taste and add a bit of salt and pepper if needed.

7. Lightly grease a 9×13 baking dish. Start by spreading a thin layer of the white sauce on the bottom.

8. Arrange a layer of noodles on top of the sauce, then spread a portion of the ricotta-cheese mixture over the noodles. Next, add the cooked spinach evenly over the layer.

9. Drizzle some of the remaining white sauce over the spinach then sprinkle a portion of the remaining mozzarella on top. Repeat layering steps, finishing with a top layer of noodles, white sauce and mozzarella.

10. Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese on top is melted and slightly golden. Let it cool for a few minutes before slicing and serving. Enjoy!

Equipment Needed

1. Oven
2. Large pot for boiling noodles
3. Colander for draining noodles
4. Large skillet for sautéeing garlic and spinach
5. Medium saucepan for making the white sauce
6. Medium bowl for mixing the cheeses
7. Whisk for stirring the sauce until it thickens
8. Measuring cups and spoons for accurate ingredient amounts
9. 9×13 baking dish for layering and baking the lasagna
10. Spatula or wooden spoon for stirring and spreading ingredients
11. Knife and cutting board for chopping spinach and mincing garlic
12. Aluminum foil for covering the dish during part of the bake

FAQ

Q: Can I use frozen spinach instead of fresh? A: Yes you can, but make sure to thaw it and wring out as much water as possible otherwise it might make your lasagna too watery.

Q: Is it ok to use no-boil lasagna noodles? A: Absolutely, both pre-cooked and no-boil noodles work fine, just follow the package directions to get best results.

Q: Can I swap whole milk ricotta for a lower-fat version? A: Sure you can do that, however the texture might change a bit and your lasagna might not be as rich.

Q: Do I really need to make a white sauce? A: Making the white sauce with butter, flour, and milk really boosts the flavor, but you can skip it if youre in a hurry though it wont taste as creamy.

Q: How should I store leftovers? A: Just cover them in an airtight container and pop it in the fridge for up to 3 days and then heat it up properly before serving.

The Best Spinach Lasagna Recipe Substitutions and Variations

If you don’t have fresh spinach, frozen spinach works too, just thaw and squeeze out the extra water.
If you’re out of olive oil, try using avocado oil or even canola oil instead.
You can sub whole milk ricotta with cottage cheese; just blend it a bit for a smoother texture.
If you don’t have whole milk, 2% milk or almond milk can be used, though the flavor might be slightly different.
For the lasagna noodles, if you cant find the no-boil kind, regular noodles work fine if you cook them al dente first.

Pro Tips

1. When you’re sautéeing the garlic, be careful that it doesn’t burn cuz burnt garlic ends up tasting bitter and ruins the whole dish.
2. When you’re whipping up the white sauce, add the milk super slowly and keep whisking nonstop to avoid any lumps from forming.
3. For the layering part, coat the noodles really well with the sauce. This helps keep the lasagna from drying out in the oven.
4. After you take the lasagna out of the oven, let it sit for a few minutes. This gives it time to set up so your layers don’t fall apart when you cut it.