I finally perfected a White Spinach Lasagna with a clever trick in the sauce that makes this Spinach Lasagna stand out from the usual.

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I never planned to make something fancy but White Spinach Lasagna kept calling me back to the kitchen. Layers of ricotta cheese and bright spinach sneak into every forkful, and for some reason the texture does things you do not expect, melting then holding so each bite is kind of surprising.

It reads like a Spinach Lasagna but it behaves bolder, and yeah I treat it like a Baked Lasagna because that crisp top finishes it right. I ruined one batch and still loved it, so if you try it expect quirks and big payoff.

Ingredients

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Spinach: Leafy green, high in fiber and iron, adds freshness and a light earthy taste.
Ricotta cheese: Creamy, mild, good source of protein and calcium, keeps filling soft and moist.
Mozzarella: Melts into gooey strands, mostly protein and fat, gives that comforting cheesy pull.
Parmesan: Hard, salty, nutty, packs umami so you use less overall fat for flavor.
Eggs: Help bind the filling, add protein and structure, make it hearty not soggy.
Milk: Creates a silky white sauce when cooked, gives calcium and soft milky richness.
Garlic and onion: Sautéed they make it savory and aromatic, not sweet, they build flavor.

Ingredient Quantities

12 lasagna noodles (regular or no boil)

1 lb fresh spinach or 16 oz frozen chopped spinach

15 oz ricotta cheese

3 cups shredded mozzarella cheese (about 12 oz)

3/4 cup grated Parmesan cheese

2 large eggs

4 tbsp unsalted butter

4 tbsp all purpose flour

3 cups whole milk

1/4 tsp ground nutmeg

1 tsp kosher salt

1/2 tsp black pepper

2 tbsp olive oil

1 small onion

3 garlic cloves

1 tsp dried Italian seasoning or 1 tbsp chopped fresh basil

1/4 cup dry white wine (optional)

2 tbsp chopped fresh parsley (optional)

How to Make this

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1. Preheat oven to 375F and grease a 9×13 inch baking dish; if using regular lasagna noodles, cook them al dente according to package, drain and toss with a little olive oil so they dont stick, if using no boil just set them aside.

2. Heat 2 tbsp olive oil in a large skillet over medium heat, add 1 small chopped onion and 3 minced garlic cloves and cook until soft and fragrant about 3–4 minutes, add either 1 lb fresh spinach and cook until wilted and chopped roughly or 16 oz frozen chopped spinach that has been thawed and well squeezed, season with 1 tsp dried Italian seasoning or 1 tbsp chopped fresh basil, a pinch of salt and 1/2 tsp black pepper; if using, splash in 1/4 cup dry white wine and let it evaporate.

3. Press or squeeze the spinach well to remove excess liquid, let it cool a few minutes then stir into a bowl with 15 oz ricotta cheese, 2 large eggs, half of the 3/4 cup grated Parmesan (about 3/8 cup) and about 2 cups of the shredded mozzarella (reserve 1 cup for the top); taste and add a little salt or pepper if needed.

4. Make the white sauce: melt 4 tbsp unsalted butter in a saucepan over medium heat, whisk in 4 tbsp all purpose flour and cook 1 minute until slightly nutty, slowly whisk in 3 cups whole milk a little at a time until smooth and thickened, then stir in 1/4 tsp ground nutmeg, the remaining 1 tsp kosher salt and 1/2 tsp black pepper and the rest of the Parmesan; simmer gently for 2–3 minutes.

5. Spread a thin layer of the béchamel sauce on the bottom of the prepared dish so the noodles dont stick.

6. Layer: place a single layer of noodles, spoon on about a third of the ricotta-spinach mixture, drizzle some béchamel, sprinkle some shredded mozzarella; repeat two more times until you use up the filling and noodles, finish with a final layer of béchamel and the reserved 1 cup mozzarella plus any remaining Parmesan.

7. Cover the dish tightly with foil (spray or oil the underside of the foil so cheese wont stick) and bake at 375F for 30 minutes.

8. Remove the foil and bake another 10–15 minutes until the top is bubbly and lightly golden; if it needs more browning you can broil for 1–2 minutes but watch it closely.

9. Let the lasagna rest at least 10–15 minutes before slicing so it sets, then sprinkle 2 tbsp chopped fresh parsley if using and serve.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large skillet for sautéing onion, garlic and spinach, a lid helps
3. Medium saucepan for the bechamel
4. Mixing bowls, one for the ricotta mix one for holding squeezed spinach
5. Whisk for the sauce
6. Wooden spoon or silicone spatula for stirring and folding
7. Colander plus a clean kitchen towel or cheesecloth to squeeze out the spinach
8. Measuring cups and spoons
9. Chefs knife and cutting board, plus a grater or microplane for Parmesan
10. Aluminum foil and oven mitts

FAQ

Q: Can I use frozen spinach instead of fresh?

A: Yes. Thaw it, squeeze out as much water as possible (use cheesecloth or a clean dish towel), then roughly chop and stir into the ricotta. If you skip squeezing it'll make the lasagna watery.

Q: Do I have to boil regular lasagna noodles first or can I use no boil noodles?

A: Either works. If you use regular noodles, boil until slightly undercooked (al dente) so they finish in the oven. No-boil noodles are fine but make sure your sauce is a little thinner so they can absorb moisture while baking.

Q: What oven temp and how long do I bake it?

A: Bake at 375°F for about 35 to 45 minutes covered, then uncover for 10 minutes to brown the top. If layered cold from the fridge add 10 to 15 minutes, if frozen add 25 to 40 minutes and keep it covered until heated through.

Q: My lasagna often turns out soggy, how do I avoid that?

A: Drain and squeeze the spinach well, thicken the béchamel until it coats the spoon, avoid overly wet cheeses, and don't overdo any liquid ingredients like wine. Let the baked lasagna rest 10 to 15 minutes before slicing so liquids set.

Q: Can I make this ahead or freeze it?

A: Yes. Assemble and refrigerate up to 24 hours, or freeze for up to 3 months. If frozen unbaked, bake from frozen adding extra time and keep it covered until mostly heated through. If baked and frozen, thaw overnight then reheat covered in the oven.

Q: Any good substitutions for the cheeses or milk to make it lighter?

A: You can use part-skim ricotta and lower-fat milk, but the sauce will be thinner and less creamy. Cottage cheese works if blended smooth first. Reducing mozzarella will change texture, but Parmesan adds big flavor so keep some if possible.

White Spinach Lasagna Recipe Substitutions and Variations

Spinach: swap with baby kale or Swiss chard. Remove tough stems and saute kale a bit longer than spinach, or use frozen spinach thats fully thawed and squeezed dry so the lasagna wont be watery.
Ricotta cheese: use cottage cheese thats been blended until smooth, or mascarpone for a richer, creamier filling. If you use cottage cheese, drain excess liquid and taste for salt before mixing.
Whole milk: sub with 2 percent or half and half for a creamier sauce, or use unsweetened almond milk to keep it lighter. Lower fat milks make the béchamel thinner so simmer a bit longer to thicken.
Lasagna noodles: use no boil noodles if you prefer less fuss, or thinly sliced zucchini or eggplant for a low carb version. For veg layers, salt and pat dry the slices so they dont add extra water.

Pro Tips

1) Get the spinach bone dry. Wet spinach = watery lasagna, so squeeze it in a clean towel or use a salad spinner, then press again with your hands or a heavy pan. For frozen spinach, squeeze until it feels almost dry, then spread it on a paper towel for a minute to pick up the last bit. If you skip this you’ll end up with a soggy middle.

2) If you use regular noodles, undercook them just a hair so they finish in the oven, toss them with a little oil right after draining so they dont clump. If using no-boil, add a touch more béchamel or let the lasagna sit covered for a few extra minutes in the oven so the noodles fully hydrate.

3) Make the béchamel slowly and whisk constantly. Start whisking before you pour the milk, add it bit by bit so you dont get lumps, and cook the roux long enough to lose that raw flour taste. For a richer sauce, swap 1 cup milk for half and half, or steep a bay leaf and an onion in the milk then strain it out.

4) Assemble evenly and don’t skimp on sauce between layers. Too little sauce = dry edges, too much = runny center. Keep your cheese distribution consistent so every slice has gooeyness and structure.

5) Let it rest and slice smart. Cool the lasagna at least 15 minutes (30 is better if you can wait) so it sets up, then cut with a sharp chef knife or use a long metal spatula to lift slices. If you want bubbly browned top, broil 1–2 minutes at the end but watch it like a hawk or it will burn.

White Spinach Lasagna Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I finally perfected a White Spinach Lasagna with a clever trick in the sauce that makes this Spinach Lasagna stand out from the usual.

Servings

servings

Calories

552

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Large skillet for sautéing onion, garlic and spinach, a lid helps
3. Medium saucepan for the bechamel
4. Mixing bowls, one for the ricotta mix one for holding squeezed spinach
5. Whisk for the sauce
6. Wooden spoon or silicone spatula for stirring and folding
7. Colander plus a clean kitchen towel or cheesecloth to squeeze out the spinach
8. Measuring cups and spoons
9. Chefs knife and cutting board, plus a grater or microplane for Parmesan
10. Aluminum foil and oven mitts

Ingredients

12 lasagna noodles (regular or no boil)
1 lb fresh spinach or 16 oz frozen chopped spinach
15 oz ricotta cheese
3 cups shredded mozzarella cheese (about 12 oz)
3/4 cup grated Parmesan cheese
2 large eggs
4 tbsp unsalted butter
4 tbsp all purpose flour
3 cups whole milk
1/4 tsp ground nutmeg
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
1 small onion
3 garlic cloves
1 tsp dried Italian seasoning or 1 tbsp chopped fresh basil
1/4 cup dry white wine (optional)
2 tbsp chopped fresh parsley (optional)

Directions

Preheat oven to 375F and grease a 9×13 inch baking dish; if using regular lasagna noodles, cook them al dente according to package, drain and toss with a little olive oil so they dont stick, if using no boil just set them aside.
Heat 2 tbsp olive oil in a large skillet over medium heat, add 1 small chopped onion and 3 minced garlic cloves and cook until soft and fragrant about 3–4 minutes, add either 1 lb fresh spinach and cook until wilted and chopped roughly or 16 oz frozen chopped spinach that has been thawed and well squeezed, season with 1 tsp dried Italian seasoning or 1 tbsp chopped fresh basil, a pinch of salt and 1/2 tsp black pepper; if using, splash in 1/4 cup dry white wine and let it evaporate.
Press or squeeze the spinach well to remove excess liquid, let it cool a few minutes then stir into a bowl with 15 oz ricotta cheese, 2 large eggs, half of the 3/4 cup grated Parmesan (about 3/8 cup) and about 2 cups of the shredded mozzarella (reserve 1 cup for the top); taste and add a little salt or pepper if needed.
Make the white sauce: melt 4 tbsp unsalted butter in a saucepan over medium heat, whisk in 4 tbsp all purpose flour and cook 1 minute until slightly nutty, slowly whisk in 3 cups whole milk a little at a time until smooth and thickened, then stir in 1/4 tsp ground nutmeg, the remaining 1 tsp kosher salt and 1/2 tsp black pepper and the rest of the Parmesan; simmer gently for 2–3 minutes.
Spread a thin layer of the béchamel sauce on the bottom of the prepared dish so the noodles dont stick.
Layer: place a single layer of noodles, spoon on about a third of the ricotta-spinach mixture, drizzle some béchamel, sprinkle some shredded mozzarella; repeat two more times until you use up the filling and noodles, finish with a final layer of béchamel and the reserved 1 cup mozzarella plus any remaining Parmesan.
Cover the dish tightly with foil (spray or oil the underside of the foil so cheese wont stick) and bake at 375F for 30 minutes.
Remove the foil and bake another 10–15 minutes until the top is bubbly and lightly golden; if it needs more browning you can broil for 1–2 minutes but watch it closely.
Let the lasagna rest at least 10–15 minutes before slicing so it sets, then sprinkle 2 tbsp chopped fresh parsley if using and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.