Creamy Ricotta and Spinach Lasagna
Discover the recipe to prepare creamy ricotta and spinach lasagna, a light vegetarian first course perfect for any occasion.
If you’re searching for the perfect balance between lightness and taste, these creamy ricotta and spinach lasagna are the ideal answer.
Unlike the classic version with a ragù Bolognese-style, this vegetarian variation wins you over with its velvety consistency and delicate flavor, making it a refined “pasticcio” suitable for both Sunday lunches and special occasions.
The secret to this dish’s success lies in the contrast between the thin pasta sheets and the generous filling, where the freshness of the spinach meets the creaminess of the ricotta.
With a golden, crispy gratin on top, every bite offers a comforting experience that pleases both adults and children.
Thoughtfully prepared for you:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 15 Minutes
- Preparation time: 40 Minutes
- Cooking time: 25 Minutes
- Portions: 8
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Easter
- Energy 585.90 (Kcal)
- Carbohydrates 45.08 (g) of which sugars 8.73 (g)
- Proteins 28.32 (g)
- Fat 32.93 (g) of which saturated 21.04 (g)of which unsaturated 10.86 (g)
- Fibers 3.61 (g)
- Sodium 1,421.83 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients — Creamy Ricotta and Spinach Lasagna
Let’s go shopping
- 11 oz egg lasagna sheets (fresh or dried)
- 4.25 cups béchamel
- 2 cups ricotta (cow or sheep, well drained)
- 1.1 lb spinach (fresh or frozen)
- 1 cup grated Parmigiano-Reggiano
- 7 oz provola (mild)
- to taste salt
- 2 tbsp butter (for the spinach)
- to taste nutmeg
- to taste pepper
Creamy Ricotta and Spinach Lasagna
Tools
What you’ll need
- 1 Pot or Thermomix for the béchamel
- 1 Frying pan
- 1 Immersion blender MINIPIMER
- 1 Knife
- 1 Baking dish
Steps Creamy Ricotta and Spinach Lasagna
Cook the spinach in a pan with a knob of butter until wilted.
Season with salt and pepper.
At the end of cooking, squeeze out excess water very well and roughly chop the spinach.
In the same pan used for the spinach, add the ricotta, half of the Parmesan, a pinch of salt, pepper and plenty of nutmeg.
Then blend everything with an immersion blender until you obtain a homogeneous mixture.
Spread a ladle of béchamel on the bottom of the baking dish. Lay down the first layer of pasta sheets, cover with part of the ricotta-spinach mixture, then add cubes of provola and another ladle of béchamel.
Lay the first layer of pasta sheets, cover with part of the ricotta-spinach mixture,
then add cubes of provola and another ladle of béchamel.
Repeat the operation until all ingredients are used.
Finish the last layer by covering well with the remaining béchamel and a generous sprinkle of Parmesan to help form a crust.
Cover the baking dish with a layer of parchment paper and then with a sheet of aluminum foil.
Bake in a preheated static oven at 356°F (180°C) for about 20–25 minutes. If needed, use the broil function for the last 5 minutes to achieve a perfect golden top.
Resting: Remove from the oven and let warm for 10 minutes before serving; this allows the flavors to settle and makes slicing neater.
Here are your Creamy Ricotta and Spinach Lasagna, ready to serve.
Storage
Creamy Ricotta and Spinach Lasagna
Storage
You can store the lasagna in the refrigerator in an airtight container for up to 2–3 days.
If you prefer to freeze:
Cooked: Let cool completely and consume within 2 months.
Uncooked: Only if you used fresh (not previously frozen) ingredients, you can freeze them for about 3 months and bake directly from frozen. The parchment protects the filling and the foil seals in moisture, simulating steam so the ricotta stays wonderfully soft.
For microwave reheating, the trick is to use a splash guard dome or cover the plate with microwave-safe cling film, adding a teaspoon of water to the bottom to avoid a rubbery texture.
Tips and Ideas
To add some contrasting texture and cut through the creaminess of the ricotta, sprinkle toasted walnut crumbs or pine nuts on top of the final layer of béchamel and Parmesan.
Walnuts, in particular, pair beautifully with spinach and during the final 5 minutes under the broiler (when you remove the foil), they become crunchy and release their essential oils, making the “pasticcio” even more gourmet.
Alternatively, for a thicker, more flavorful crust, try mixing the Parmesan with a tablespoon of coarse breadcrumbs and a pinch of grated lemon zest: it will add an unexpected fresh note that lightens the palate.
FAQ (Questions and Answers)
Creamy Ricotta and Spinach Lasagna
Can I substitute the spinach?
Yes — with artichokes, Swiss chard, broccoli, or zucchini.
Creamy Ricotta and Spinach Lasagna
