White Lasagna with Spinach and Ricotta
75% authentic · Italian-American
A lighter, creamier take on lasagna, this version replaces the traditional red sauce with a rich béchamel and features spinach and ricotta cheese for a fresh, flavorful profile.
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Ingredients
- Lasagna noodles1 lb
- Frozen chopped spinach, thawed and squeezed dry10 oz
- Ricotta cheese30 oz
- Large eggs2
- Parmesan cheese, grated1 cup
- Nutmeg1/4 tsp
- Saltto taste
- Black pepperto taste
- Butter1/2 cup
- All-purpose flour1/2 cup
- Whole milk4 cups
- Mozzarella cheese, shredded2 cups
Steps
- 1
Cook lasagna noodles according to package directions until al dente. Drain and lay flat on parchment paper.
- 2
In a large bowl, combine ricotta cheese, thawed and squeezed spinach, eggs, 1/2 cup Parmesan cheese, nutmeg, salt, and pepper. Mix well.
- 3
Make the Béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
- 4
Preheat oven to 375°F (190°C).
- 5
Assemble the lasagna: Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of lasagna noodles. Spread half of the ricotta-spinach mixture over the noodles. Top with a layer of béchamel sauce and sprinkle with some mozzarella and Parmesan cheese. Repeat layers: noodles, remaining ricotta mixture, béchamel, cheeses. Finish with a layer of noodles topped with the remaining béchamel and cheeses.
- 6
Cover the baking dish with foil. Bake for 25 minutes. Remove foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly.
- 7
Let the lasagna rest for 10-15 minutes before slicing and serving.
