The ricotta and spinach lasagna is the ultimate Sunday first course for lovers of delicate flavors and a cuddly texture. This vegetarian version offers a perfect balance between the savory taste of spinach sautéed in a pan and the sweetness of fresh ricotta, all bound together by a silky béchamel scented with nutmeg. Using fresh pasta sheets allows the flavors to meld harmoniously during baking, while hand-shredded mozzarella guarantees an irresistibly gooey center. It’s a homemade lasagna that’s rich and wholesome, able to win over every palate thanks to its incredible creaminess. Follow my technical steps to achieve a dry filling and a flawless gratin!
If you love lasagna, try the pesto lasagna, the lasagna with zucchini crepes, the pumpkin lasagna or the vegetable ragù lasagna.
And if you have some slices left… don’t worry: they are often even better the next day!
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OTHER LASAGNAS
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing ricotta and spinach lasagna
- 2.2 lbs spinach
- 2 cloves garlic
- 5 tbsp extra virgin olive oil
- to taste salt and pepper
- 1 1/4 cups fresh ricotta
- 7 oz mozzarella
- 1 oz grated Parmesan
- 7 oz lasagna sheets
- 3 cups milk
- 5 tbsp butter
- 1/2 cup all-purpose flour
- to taste salt and nutmeg
Tools
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- Saucepan
- Baking dish
Steps for preparing ricotta and spinach lasagna
Start by washing and thoroughly drying the spinach. In a large skillet, heat the extra virgin olive oil with the two garlic cloves. Add the spinach, season with salt and pepper and let it wilt over high heat, taking care to dry it as much as possible: this technical step is essential to prevent excess water from being released into the baking dish. Once ready, remove the garlic, let the spinach cool and finely chop it with a knife. In a bowl, mix the chopped spinach with the fresh ricotta, adjusting salt and pepper again. You will obtain a dense and flavorful cream that will be the heart of your savory lasagna.
To prepare the béchamel, melt the butter in a saucepan over low heat. Add the flour and toast it for about a minute while whisking to create the roux. Add the milk gradually, continuing to whisk vigorously to avoid lumps. Season with salt and a generous grating of nutmeg and cook until the sauce thickens enough to coat the spoon. A homemade béchamel with the right proportions guarantees a homemade lasagna a silky structure that will never feel heavy on the palate.
Take a baking dish and spread a thin layer of béchamel on the bottom. Lay the first fresh lasagna sheet. Cover with more béchamel and evenly distribute part of the ricotta and spinach mixture. Place a second sheet, add béchamel and the shredded mozzarella by hand. Continue alternating layers until the ingredients are used up. This method of alternating the vegetable mixture and the mozzarella ensures that every bite is balanced, with the melty component marrying perfectly with the softness of the fresh ricotta.
Finish the top layer with plenty of béchamel and a generous sprinkle of grated Parmesan. Bake in a preheated oven at 356°F for about 25-30 minutes, or until a golden, inviting crust forms on the surface. If you use fresh sheets that do not need boiling, the béchamel should be slightly more fluid to allow the pasta to cook perfectly. Once out of the oven, let the ricotta and spinach lasagna rest for at least 10 minutes before cutting: resting allows the layers to stabilize, ensuring a clean, neat slice.
Tips for a perfect result
Well-drained spinach: If the spinach still seems damp after the pan, squeeze it further by hand or in a sieve. Excess moisture is the enemy of a savory lasagna, as it would make the base too soggy.
Dry mozzarella: Use mozzarella for pizza or let it drain from its whey for a few hours before shredding. This will prevent it from releasing milky liquid during oven cooking.
Cover while baking: If you notice the surface browning too quickly compared to the cooking of the pasta, cover the dish with aluminum foil for the last 10 minutes.
Tasty variations
Add toasted pine nuts: Toast a handful of pine nuts and add them to the ricotta and spinach layer for a crunchy note and a delightful resinous aftertaste.
Parmesan béchamel: You can melt half of the Parmesan directly into the hot béchamel to make the sauce even more flavorful and aromatic.
Green pasta sheets: For an even more vivid color effect, use fresh spinach pasta sheets; your homemade lasagna will become a triumph of green.
Storage
In the refrigerator: Lasagna keeps perfectly for 2 days in the fridge. Reheat in the oven or microwave: it’s often even better the next day.
Freezing: You can freeze the lasagna either raw (if all ingredients are fresh) or cooked. In the latter case, thaw it in the fridge before reheating in the oven.
Single portions: If you have leftovers, cut it into cubes and freeze them individually to have a ready and tasty lunch always on hand.
Now it’s your turn!
The ricotta and spinach lasagna proves that vegetarian cooking can be incredibly satisfying and festive. The creaminess of the filling and the fragrance of the béchamel will win over all your guests.
Do you like shredding the mozzarella by hand, or do you prefer cutting it into regular cubes? Let me know in the comments if your gratin came out nice and crispy and if this version became the new queen of your family Sundays!
FAQ (Questions and Answers)
Can I use dried lasagna sheets?
Yes, but in that case I recommend blanching them for 1-2 minutes in salted water before assembling, or preparing a much looser béchamel to hydrate the sheets during cooking.
Which ricotta is best to use?
Cow’s ricotta is the most suitable for its delicacy, but if you want a stronger flavor for your savory lasagna, you can opt for a well-drained sheep’s ricotta.
Why does the lasagna slide when cut?
It probably hasn’t rested enough outside the oven. The technical resting time is essential to allow the béchamel and the fresh ricotta to set between the sheets.
