Spinach Lasagna with White Sauce: A Creamy Vegetarian Delight

If you’re looking for a comforting, creamy, and cheesy dish, this Spinach Lasagna with White Sauce is the perfect recipe to try. Layers of tender lasagna noodles, creamy ricotta, sautéed spinach, gooey mozzarella, and a luscious homemade white sauce make this dish a flavorful vegetarian alternative to the classic tomato-based lasagna. With its rich and satisfying texture, it’s guaranteed to impress your family or guests.

This spinach lasagna is simple to assemble and ideal for weeknight dinners, special occasions, or meal prep. Follow the steps below for a foolproof recipe that delivers delicious results every time.

Why You’ll Love This Recipe

1. Rich and Creamy: The white sauce adds a luxurious texture that pairs perfectly with the ricotta and spinach layers.
2. Family-Friendly: A comforting dish that both kids and adults will enjoy.
3. Vegetarian-Friendly: Packed with spinach and cheesy goodness, it’s a satisfying meatless meal.
4. Great for Meal Prep: Make it ahead of time or freeze leftovers for an easy weeknight dinner.
5. Customizable: Add mushrooms, artichokes, or fresh herbs to make it your own.

Ingredients for Spinach Lasagna with White Sauce

Here’s what you’ll need to make this creamy, cheesy lasagna:

For the Lasagna Layers

• 12 lasagna noodles, cooked and drained
• 2 cups fresh spinach, sautéed (or 1 cup frozen spinach, thawed and drained)
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

For the White Sauce (Béchamel)

• 2 cups milk (whole milk recommended for richness)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 garlic cloves, minced
• 1/2 tsp nutmeg (optional, for a warm, subtle flavor)
• Salt and pepper, to taste

Ingredient Notes and Substitutions

• Spinach: Fresh spinach works best, but frozen spinach can be used. Just thaw, squeeze out excess moisture, and season with salt.
• Cheeses: Feel free to substitute ricotta with cottage cheese or add Gruyère for a nuttier flavor.
• Milk: For a lighter option, use 2% milk or a plant-based milk like almond or oat milk.
• Nutmeg: This is optional, but it adds a lovely depth to the white sauce.
• Vegetables: Add mushrooms, zucchini, or roasted red peppers for extra flavor and texture.

How to Make Spinach Lasagna with White Sauce

Follow these simple steps to assemble and bake this creamy, cheesy spinach lasagna:

Step 1: Preheat and Prepare the Baking Dish

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.

Step 2: Sauté the Spinach

1. Heat a drizzle of olive oil in a skillet over medium heat.
2. Add the spinach and a pinch of salt, sautéing for 2-3 minutes until wilted.
3. Remove from the skillet and set aside.

Step 3: Make the White Sauce

1. In a medium saucepan, melt 2 tbsp butter over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Whisk in 2 tbsp all-purpose flour and cook for 1 minute, stirring constantly, to remove the raw flour taste.
4. Gradually pour in the milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 3-5 minutes.
5. Season with salt, pepper, and nutmeg (if using). Remove from heat and set aside.

Step 4: Mix the Ricotta Filling

1. In a mixing bowl, combine 1 1/2 cups ricotta cheese, 1/2 cup Parmesan cheese, and a pinch of salt and pepper. Stir until smooth and creamy.

Step 5: Assemble the Lasagna

1. Spread a thin layer of the white sauce on the bottom of the prepared baking dish.
2. Add a layer of 3 lasagna noodles, slightly overlapping.
3. Spread a layer of the ricotta mixture over the noodles, followed by a portion of the sautéed spinach. Sprinkle with mozzarella cheese and a light drizzle of the white sauce.
4. Repeat the layers (noodles, ricotta, spinach, mozzarella, white sauce) until all ingredients are used, ending with a layer of noodles topped with the remaining white sauce and 1/2 cup Parmesan cheese.

Step 6: Bake the Lasagna

1. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
3. Let the lasagna rest for 10 minutes before slicing and serving.

Tips for the Best Spinach Lasagna

1. Drain the Spinach Well: If using frozen spinach, make sure to squeeze out all the excess moisture to avoid a watery lasagna.
2. Cook the Noodles Al Dente: Slightly undercook the lasagna noodles, as they’ll continue to soften in the oven.
3. Let It Rest: Allow the lasagna to rest after baking to ensure clean, even slices.
4. Taste as You Go: Season the white sauce and ricotta mixture to taste, as these layers are the backbone of flavor.
5. Make it Cheesy: Don’t skimp on the cheese! The gooey mozzarella and Parmesan topping make this dish irresistible.

Serving Suggestions

Pair this creamy spinach lasagna with a few simple sides for a complete and satisfying meal:

1. Garlic Bread: A slice of warm, crusty garlic bread is perfect for soaking up the rich sauce.
2. Crisp Side Salad: A fresh green salad with lemon vinaigrette or Caesar dressing balances the richness of the lasagna.
3. Steamed Vegetables: Serve with roasted broccoli, sautéed green beans, or a medley of seasonal veggies.
4. Glass of Wine: Pair with a crisp white wine like Chardonnay or Sauvignon Blanc for a restaurant-quality dining experience.

Variations to Try

1. Mushroom Spinach Lasagna: Add sautéed mushrooms to the spinach layer for extra texture and earthy flavor.
2. Gluten-Free Option: Use gluten-free lasagna noodles and substitute the flour in the white sauce with gluten-free flour or cornstarch.
3. Add Protein: Layer in cooked chicken, shrimp, or crumbled tofu for added protein.
4. Vegan Lasagna: Use dairy-free ricotta, vegan mozzarella, and plant-based milk for the white sauce.
5. Herbaceous Twist: Add fresh basil, oregano, or thyme to the ricotta mixture for an herby kick.

Make-Ahead and Storage Tips

Make Ahead:

• Assemble the lasagna up to 24 hours in advance and store it in the refrigerator, covered tightly with foil. When ready to bake, let it sit at room temperature for 15 minutes and bake as directed.

Storing Leftovers:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave.
• Freeze: Wrap the baked lasagna in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ Section

1. Can I use no-boil lasagna noodles?

Yes, no-boil lasagna noodles work well for this recipe. Simply layer them as directed; they will absorb moisture from the sauce while baking.

2. How can I prevent the lasagna from being watery?

Make sure to thoroughly drain the spinach and cook the white sauce until thickened. Avoid overloading the layers with sauce.

3. Can I use store-bought Alfredo sauce instead of white sauce?

Yes, you can substitute homemade white sauce with jarred Alfredo sauce for convenience.

4. Can I add other vegetables?

Absolutely! Zucchini, artichokes, or roasted red peppers are great additions to the layers.

Conclusion

This Spinach Lasagna with White Sauce is a creamy, cheesy masterpiece that’s sure to become a favorite at your dinner table. Perfect for vegetarians and anyone craving a comforting, hearty meal, this lasagna is easy to make, customizable, and packed with flavor. Serve it with a crisp salad and garlic bread for a complete meal that’s both satisfying and memorable.

Get ready to impress your family or guests with this rich, delicious dish! Happy cooking!

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