If you’re looking for an easy recipe for white lasagna, this one with spinach and ham is truly delicious! It’s creamy, light, and quick to prepare. I often make it when I want something tasty but not too heavy, and it’s always a success.
The spinach and ham lasagna is an ideal dish for Sunday lunch, Christmas lunch, or family gatherings. The ingredients are simple: lasagna pasta, cooked spinach, cooked ham, and a nice homemade béchamel. Everything is baked in the oven until you get a golden and irresistible crust.
This white lasagna with vegetables recipe is also perfect for preparing in advance. You can assemble it the day before and cook it at the moment, or freeze it to have it ready when needed. It’s one of my favorite recipes when I want to impress without complicating things.
If you’re looking for a creamy lasagna without tomatoes, with spinach and cooked ham, or a first course for special occasions, this is the right recipe for you. I’ll explain everything step by step below!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients
Lasagna with Spinach and Ham – Creamy Recipe Perfect for Holidays
- 7 oz fresh lasagna pasta
- 1 lb spinach
- 5 oz Galbanino cheese
- 5 oz cooked ham
- 1.5 oz Parmesan cheese
- 2.5 cups milk
- 2 oz flour
- to taste nutmeg
- 2 oz butter
- salt
Tools
Lasagna with Spinach and Ham – Creamy Recipe Perfect for Holidays
- 1 Baking Dish baking dish
- 1 Chopper chopper
- 1 Pot steel pot
Steps
Lasagna with Spinach and Ham – Creamy Recipe Perfect for Holidays
Boil the spinach in salted water for a few minutes.
In the meantime, prepare the béchamel: in a saucepan, heat the milk with a pinch of salt and a sprinkle of nutmeg. In another saucepan, melt the butter, add the flour, and stir until it forms a thick paste (roux).
Pour the roux into the hot milk and stir well with a whisk until the béchamel is smooth and creamy. Drain the spinach well and chop it coarsely with a knife.
Take a baking dish and start layering: a bit of béchamel at the bottom with some Galbanino cubes, the lasagna pasta, spinach, and cooked ham.
Continue this way until the dish is full, ending with béchamel and Parmesan on top.
Bake in a static oven at 350°F (180°C) for about 30 minutes, until the surface is golden and the lasagna is well gratinated.
✨Tips
Well-drained spinach: after cooking in salted water, squeeze them well to prevent too much water from being released in the oven.
Smooth and creamy béchamel: mix the roux into the hot milk with a whisk to avoid lumps.
Galbanino cheese cubes: make the lasagna stringy and tasty. You can substitute it with mozzarella or scamorza if you prefer.
Balanced layers: alternate pasta, béchamel, spinach, and ham evenly so each slice is rich and balanced.
Plentiful last layer: finish with béchamel and cheese on top to get an irresistible golden crust.
Perfect cooking: static oven at 350°F (180°C) for 30 minutes. If you want extra browning, turn on the grill for the last 5 minutes.
Prepare in advance: you can assemble the lasagna the day before and store it in the fridge, ready to cook.
Freezing: spinach and ham lasagna freezes well. Just cook it directly from frozen, extending the cooking time by 10-15 minutes.
Christmas or holiday recipe: this white lasagna is also perfect for Christmas lunch or a special family menu.
FAQ (Questions and Answers)
Can I use frozen spinach?
Yes, they are perfectly fine. Just boil and squeeze them well to remove excess water. The recipe remains creamy and tasty.
How long should the lasagna cook?
The spinach and ham lasagna cooks in a static oven at 350°F (180°C) for about 30 minutes. For a golden crust, you can turn on the grill for the last 5 minutes.
Is this recipe suitable for Christmas lunch?
Absolutely yes! This white lasagna is perfect as a first course for holidays: creamy, elegant, and different from the classic meat sauce lasagna.
