This creamy Spinach and Ricotta Lasagna is a comforting, flavorful twist on the classic lasagna. It features layers of rich spinach cream sauce, savory cheese sauce with ricotta and mozzarella, and a perfect blend of garlic, butter, and herbs. Ideal for a family dinner or special occasions, this lasagna is packed with protein, vegetables, and cheesy goodness. Plus, it’s versatile enough to be made ahead of time or customized to your dietary needs.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients:
For the Spinach Cream Sauce:
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour (about 40 grams)
- 2 1/2 cups chicken broth (about 625 ml)
- 1 1/2 cups half and half (or equal parts of heavy cream and milk, about 375 ml)
- 5 ounces fresh spinach (coarsely chopped, about 140 grams)
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 3 garlic cloves (minced)
For the Cheese Sauce:
- 15 ounces ricotta cheese (about 425 grams)
- 1 large egg
- 1/4 cup parsley (chopped, about 15 grams)
- 1/4 cup grated Parmesan cheese (about 25 grams)
- 3 cups shredded mozzarella cheese (about 340 grams)
Directions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Prepare the Spinach Cream Sauce:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
- Add butter to the skillet and let it melt. Stir in the flour and cook for 2 minutes to form a roux (a thick paste).
- Gradually whisk in the chicken broth and half and half (or heavy cream and milk). Cook, stirring constantly, until the sauce thickens and begins to simmer.
- Add the chopped spinach, minced garlic, sea salt, and black pepper to the sauce. Cook for another 2-3 minutes until the spinach wilts. Remove from heat and set aside.
- Prepare the Cheese Sauce:
- In a separate bowl, combine ricotta cheese, egg, chopped parsley, and grated Parmesan cheese. Mix until smooth and well combined.
- Assemble the Lasagna:
- Spread a thin layer of spinach cream sauce on the bottom of a 9×13-inch baking dish.
- Layer lasagna noodles over the sauce. Add a layer of the ricotta cheese mixture, followed by a layer of shredded mozzarella cheese, and more spinach cream sauce.
- Repeat the layers until all ingredients are used, finishing with a final layer of spinach cream sauce and mozzarella cheese on top.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna cool for a few minutes before slicing and serving.
Serving Suggestions:
- Serve with a crisp side salad, such as mixed greens or arugula, dressed with olive oil and balsamic vinegar.
- Pair with garlic bread or toasted baguette slices for added crunch and flavor.
- Garnish with freshly chopped parsley or basil for a fresh burst of flavor.
- Serve with a light white wine, such as Pinot Grigio, to complement the creamy richness of the lasagna.
- Enjoy as a filling dinner or serve at a family gathering with a variety of sides.
Cooking Tips:
- Noodle Prep: Pre-cook the lasagna noodles according to package instructions if needed to ensure they cook evenly and don’t absorb too much sauce.
- Avoid Sogginess: Be sure to drain the spinach thoroughly to avoid excess moisture that could make the lasagna soggy.
- Make Ahead: Prepare the lasagna up to a day in advance, cover, and refrigerate. Bake it the following day for a quick and easy meal.
- Resting Time: Allow the lasagna to rest for 5-10 minutes after baking so it slices more easily.
Nutritional Benefits:
- Spinach: High in vitamins A, C, and K, and a great source of antioxidants that support eye health and reduce inflammation.
- Ricotta Cheese: Packed with protein and calcium, supporting bone health and muscle repair.
- Mozzarella: Rich in protein and calcium, as well as being lower in fat compared to other cheeses.
- Parsley: Rich in antioxidants and vitamin C, supporting immune function.
Dietary Information:
- Contains Dairy: Not suitable for those with dairy allergies.
- Vegetarian Option: This recipe is naturally vegetarian.
- Gluten-Free: Can be adapted by using gluten-free lasagna noodles.
- Low-Carb Option: Replace traditional noodles with zucchini or eggplant slices for a low-carb alternative.
Nutritional Facts (per serving, estimated):
- Calories: 450 kcal
- Protein: 25 grams
- Carbohydrates: 35 grams
- Fat: 25 grams
- Fiber: 3 grams
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Why You’ll Love This Recipe:
- Creamy and Rich: Offers a deliciously creamy texture with layers of cheesy goodness.
- Nutritious Twist: Incorporates spinach for added nutrients and flavor.
- Customizable: Can be made ahead of time for an easy dinner on a busy day.
- Comfort Food: Perfect for a filling meal that everyone in the family will love.
Conclusion:
This Spinach and Ricotta Lasagna is a rich, creamy comfort food that will surely become a favorite. With layers of cheesy goodness and a twist of fresh spinach, it provides a nutritious, satisfying meal. Whether you serve it for a family dinner or a special occasion, it’s guaranteed to be a crowd-pleaser. Easy to prepare and packed with flavor, this recipe is a perfect balance of creamy, savory, and wholesome ingredients.
Frequently Asked Questions:
- Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just be sure to thaw and squeeze out any excess moisture before adding it to the sauce. - Can I make this lasagna gluten-free?
Absolutely! Use gluten-free lasagna noodles in place of regular noodles. - Can I use a different type of cheese?
Yes, you can substitute mozzarella with any other melting cheese, such as cheddar or provolone. - Can I make this lasagna ahead of time?
Yes, you can prepare it the day before, refrigerate, and then bake it the next day. - How can I make this lasagna dairy-free?
Use plant-based ricotta and mozzarella, and swap the half-and-half with a dairy-free cream alternative. - How many servings does this recipe make?
This recipe makes approximately 8 servings. - Can I add meat to this lasagna?
Yes, you can add cooked ground beef, chicken, or turkey between the layers if you prefer a meat version. - What’s the best way to reheat leftover lasagna?
Reheat leftovers in the oven at 350°F for 10-15 minutes, covered with foil to retain moisture. - Can I freeze lasagna for later?
Yes, you can freeze the lasagna before baking or after baking. Just be sure to wrap it tightly in plastic wrap and foil. - How long should I let the lasagna cool before serving?
Let the lasagna cool for about 5-10 minutes to allow it to set and make slicing easier.