Spinach Lasagna

Name: Spinach Lasagna
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italy
Ingredients: 250 g of dried lasagna noodles; 500 g of spinach (fresh or frozen); 250 g of ricotta cheese; 200 g of shredded cheese; 500 ml of milk; 50 g of butter; 50 g of flour; nutmeg; salt; pepper; 1 tbsp of olive oil; 1 garlic cloves; 2 crème fraîche

No reviews yet

This vegetarian lasagna features spinach, ricotta and béchamel. 🍃 The spinach must be drained well so the dish doesn't turn soggy.

Total time: 1 h 05
Prep: 25 min
Cook: 40 min
Rest: 10 min
Difficulty: Easy
Per person: €3.00

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Baked Pear with Gorgonzola and Walnuts

30 minEasy

For dessert

5.0

Panettone

1 h 30Hard

To drink

5.0

Aperol Spritz

5 minEasy

Nutrition facts

per serving · estimate

450kcal

Protein18 g17%
Carbs45 g42%
Fat20 g42%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Add a pinch of lemon zest to the spinach for a touch of tangy freshness that lifts the flavor 🌞🍋 !

Freezing : Can you freeze this recipe?

Yes

Very well, baked or raw, up to 3 months in individual portions wrapped airtight.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Assemble the lasagna the day before, cover and keep in the fridge. Bake on the day.

Reheating : How do you reheat it?

In the oven: 20-30 min at 160°C, covered with foil then uncovered. Microwave: 2-3 min at medium power.

Variations

Replace the ricotta with crème fraîche.
Use frozen spinach.
Add minced garlic to the spinach.

Mistakes to avoid

Not draining the spinach well: cook it until the water has evaporated so the dish doesn't turn soggy.
Making a lumpy béchamel: pour in the milk gradually while whisking.
Cutting right away: wait 10 minutes before serving.

Frequently asked questions

How do you make spinach lasagna?

Cook the spinach with the garlic, make a béchamel with butter, flour and milk, then alternate béchamel, pasta, spinach and ricotta. Finish with shredded cheese and bake 35 to 40 minutes at 180°C.

How do you drain the spinach well?

Cook it in a skillet with a little olive oil until tender and the water has evaporated. It must be drained well so the dish doesn't turn soggy.

How do you make the béchamel for the lasagna?

Melt 50 g of butter, add 50 g of flour, gradually pour in 500 ml of milk while whisking to prevent lumps, then let it thicken over low heat and season with nutmeg, salt and pepper.

How long should the lasagna rest?

Wait 10 minutes after taking it out of the oven before serving to make it easier to cut. The top should be golden after 35 to 40 minutes of baking.