I made a Spinach Lasagna with sautéed spinach, a silky white sauce, high-quality ricotta and a pinch of nutmeg that hides an unexpectedly rich, creamy center.

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I call this the Best Spinach Lasagna because it’s the Lasagna Recipe With Ricotta I keep coming back to. After messing around with versions that tried too hard, I landed on something honest and surprising: spinach and ricotta do a weirdly perfect tango.

I screw things up, learn a trick, then suddenly everyone wants the recipe, usually at holiday dinners or when friends need a meatless option. This Spinach Lasagna feels elevated without being fussy, and there’s always that one bite that makes people stop talking.

Trust me, don’t skip trying it even if you think you know lasagna.

Ingredients

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Lasagna noodles: Starchy pasta sheets, give structure and soak up sauce, adds carbs and comfort.
Spinach: Bright leafy greens, full of iron fiber and vitamins, keeps it fresh tasting.
Ricotta cheese: Creamy mild cheese, adds protein and calcium, makes center rich and soft.
Mozzarella: Melty stretchy cheese, gives gooey texture, moderate protein, mild milky flavor.
Parmesan: Sharp salty umami punch, a little goes far, adds savory depth.
Béchamel (butter flour milk): Silky white sauce, makes layers creamy and smooth, adds richness and mouthfeel.
Garlic and onion: Little aromatics that boost flavor big time, give savory base and warmth.

Ingredient Quantities

12 lasagna noodles (regular or no boil)

2 tablespoons olive oil

1 medium yellow onion, finely chopped

3 garlic cloves, minced

1 lb (about 450 g) fresh spinach, roughly chopped or 16 oz frozen spinach, thawed and well drained

Salt and black pepper, to taste

Pinch of ground nutmeg

4 tablespoons unsalted butter

1/3 cup all purpose flour

3 cups whole milk

2 cups ricotta cheese (about 15 oz / 425 g), whole milk ricotta preferred

1 large egg

3 cups shredded mozzarella (about 12 oz / 340 g), divided

1/2 cup grated Parmesan cheese, plus extra for sprinkling

2 tablespoons chopped fresh parsley or basil (optional)

How to Make this

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1. Preheat oven to 375 F (190 C). If using regular lasagna noodles, boil 12 noodles in heavily salted water until just al dente, undercook by 1-2 minutes so they dont get mushy in the oven; drain and lay flat on a sheet of parchment or a lightly oiled tray. If using no boil, skip boiling.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat, add 1 medium finely chopped yellow onion and cook till soft and translucent, then add 3 minced garlic cloves and cook 30 seconds more. Add 1 lb fresh chopped spinach (or 16 oz frozen spinach, thawed and squeezed very dry), cook until wilted and most liquid evaporates, season with salt, black pepper and a pinch of ground nutmeg, then transfer to a bowl and let cool so it wont scramble the egg later.

3. Make the white sauce: melt 4 tablespoons unsalted butter in a saucepan over medium heat, whisk in 1/3 cup all purpose flour and cook 1-2 minutes to get rid of the raw flour taste. Slowly whisk in 3 cups whole milk, bring to a gentle simmer and cook until the sauce thickens and coats the back of a spoon. Season with salt, pepper and another pinch of nutmeg, then remove from heat.

4. In a mixing bowl combine 2 cups ricotta cheese with 1 large egg, 1/2 cup grated Parmesan, 1 cup of the shredded mozzarella (from the 3 cups), and 2 tablespoons chopped parsley or basil if using; season lightly with salt and pepper. Fold the cooled spinach into the ricotta mixture until evenly mixed.

5. Reserve about 1 cup of the béchamel for the top, then stir a little of the remaining béchamel into the ricotta-spinach if you want a looser filling that spreads easier. This is a trick to avoid dry lasagna.

6. Assemble in a 9×13 pan: spread a thin layer of béchamel on the bottom to prevent sticking, place a layer of noodles (3 or 4 across), spread about a third of the ricotta-spinach mixture, spoon a bit more béchamel over that, and sprinkle about 1 cup of the remaining shredded mozzarella. Repeat twice more to use up the filling and noodles, finishing with a final layer of noodles, the reserved béchamel, the last 1 cup shredded mozzarella and a little extra grated Parmesan for sprinkling.

7. Cover the pan tightly with foil (spray foil with a bit of nonstick spray so cheese doesn’t stick) and bake for 30 minutes. Remove the foil and bake another 10-15 minutes until the top is golden and bubbly.

8. Let the lasagna rest at least 10-15 minutes before slicing so it sets and doesnt collapse, this makes slicing cleaner and it tastes better after a short rest.

9. Quick tips: if you used frozen spinach be sure to squeeze it out in a clean kitchen towel or cheesecloth, otherwise the lasagna gets soggy; grate your own mozzarella for less anti caking stuff and better melt; if using no boil noodles add an extra 1/4 to 1/2 cup milk to the béchamel or a little extra sauce between layers so the noodles can hydrate.

Equipment Needed

1. 9×13 inch baking dish
2. Large skillet (for onion and spinach)
3. Medium saucepan (for the béchamel)
4. Large mixing bowl (for ricotta mixture)
5. Whisk (for roux and sauce)
6. Wooden spoon or heatproof spatula
7. Colander plus a clean kitchen towel or cheesecloth to squeeze spinach dry
8. Baking sheet or tray lined with parchment or lightly oiled to lay drained noodles on
9. Box grater for mozzarella and Parmesan (grate fresh for best melt)
10. Measuring cups and spoons, chef’s knife and cutting board, plus aluminum foil and oven mitts (dont skimp on the mitts)

FAQ

Can I use frozen spinach instead of fresh? Yes, frozen works great — use 16 oz frozen to replace 1 lb fresh. Thaw completely and press or squeeze out as much water as you can in a clean towel or fine mesh sieve, or the lasagna will get soggy.

Do I have to use no boil noodles? No, regular noodles are fine. Boil them until just al dente, drain and cool a bit before layering. If you use no boil noodles add a little extra sauce or bake a bit longer covered so they soften through.

How do I stop the lasagna from being watery? Drain the spinach very well, sauté it to remove extra moisture, make a properly thick béchamel, and dont overdo the wet fillings. Also let the lasagna rest 15 to 20 minutes after baking so it sets and cuts cleaner.

Can I make this ahead or freeze it? Yes. Assemble and refrigerate up to 24 hours, or freeze unbaked up to 2 to 3 months. Bake from frozen but add extra time and keep it covered until it heats through, or bake first then freeze and reheat covered at moderate heat.

Can I swap the cheeses or make it lighter? You can swap part-skim ricotta or reduce mozzarella, but the texture and creaminess will change. Cottage cheese works in a pinch, and extra Parmesan boosts flavor, just be aware lower fat cheeses may release more liquid.

Why is there nutmeg and an egg in the ricotta? The egg helps the ricotta set so the layers hold together, and a pinch of nutmeg brightens the creamy flavors without tasting nutty if you use it sparingly.

The Best Spinach Lasagna Recipe Substitutions and Variations

Spinach: Swap for kale or Swiss chard (use about 1 lb, tough stems removed). Cook a bit longer so it’s tender, and drain well. Frozen mixed greens also work, use the same 16 oz thawed and squeezed dry.
Ricotta: Use full fat cottage cheese that’s been pulsed in a blender until smooth (1:1). For a richer note use mascarpone mixed with a few tablespoons of Greek yogurt, same amount as ricotta.
Mozzarella: Replace with provolone, fontina or Monterey Jack for similar melt and stretch. Use equal weight; if using fresh mozzarella pat it very dry or it’ll make the lasagna watery.
Lasagna noodles: Use thinly sliced eggplant or zucchini for a low carb option (salt & roast slices first to remove moisture), or use gluten free lasagna sheets 1:1 for a gluten free swap.

Pro Tips

– Undercook regular noodles by a minute or two and lay them flat on parchment or a lightly oiled tray so they dont stick in the pan. If you used no boil noodles, add an extra 1/4 to 1/2 cup milk to the béchamel or spoon a little extra sauce between layers so the noodles can actually hydrate.

– Get every drop of water out of your spinach. If youre using frozen, squeeze it in a clean kitchen towel or cheesecloth till it feels almost dry, and if its fresh, keep cooking until most moisture is gone. Also let the spinach cool before folding into the eggy ricotta or the egg will start to scramble.

– Warm the milk a bit before you add it to the roux and whisk steadily so you dont get lumps. Make the béchamel slightly thicker than you think you need because it will thin out in the oven, and reserve about a cup for the top so the lasagna stays creamy not dry.

– Grate your own cheeses. Freshly shredded mozzarella melts better and has less stabilizers, and real Parm gives more flavor than pre-grated junk. Taste for salt before you assemble since the cheeses add a lot, you can always add more later but cant remove it.

– Let it rest at least 10 to 15 minutes after baking, its worth the wait for cleaner slices and better texture. If you need to reheat leftovers, cover and warm gently in a low oven then uncover for a few minutes to revive the top.

The Best Spinach Lasagna Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I made a Spinach Lasagna with sautéed spinach, a silky white sauce, high-quality ricotta and a pinch of nutmeg that hides an unexpectedly rich, creamy center.

Servings

servings

Calories

687

kcal

Equipment: 1. 9×13 inch baking dish
2. Large skillet (for onion and spinach)
3. Medium saucepan (for the béchamel)
4. Large mixing bowl (for ricotta mixture)
5. Whisk (for roux and sauce)
6. Wooden spoon or heatproof spatula
7. Colander plus a clean kitchen towel or cheesecloth to squeeze spinach dry
8. Baking sheet or tray lined with parchment or lightly oiled to lay drained noodles on
9. Box grater for mozzarella and Parmesan (grate fresh for best melt)
10. Measuring cups and spoons, chef’s knife and cutting board, plus aluminum foil and oven mitts (dont skimp on the mitts)

Ingredients

12 lasagna noodles (regular or no boil)
2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 lb (about 450 g) fresh spinach, roughly chopped or 16 oz frozen spinach, thawed and well drained
Salt and black pepper, to taste
Pinch of ground nutmeg
4 tablespoons unsalted butter
1/3 cup all purpose flour
3 cups whole milk
2 cups ricotta cheese (about 15 oz / 425 g), whole milk ricotta preferred
1 large egg
3 cups shredded mozzarella (about 12 oz / 340 g), divided
1/2 cup grated Parmesan cheese, plus extra for sprinkling
2 tablespoons chopped fresh parsley or basil (optional)

Directions

Preheat oven to 375 F (190 C). If using regular lasagna noodles, boil 12 noodles in heavily salted water until just al dente, undercook by 1-2 minutes so they dont get mushy in the oven; drain and lay flat on a sheet of parchment or a lightly oiled tray. If using no boil, skip boiling.
Heat 2 tablespoons olive oil in a large skillet over medium heat, add 1 medium finely chopped yellow onion and cook till soft and translucent, then add 3 minced garlic cloves and cook 30 seconds more. Add 1 lb fresh chopped spinach (or 16 oz frozen spinach, thawed and squeezed very dry), cook until wilted and most liquid evaporates, season with salt, black pepper and a pinch of ground nutmeg, then transfer to a bowl and let cool so it wont scramble the egg later.
Make the white sauce: melt 4 tablespoons unsalted butter in a saucepan over medium heat, whisk in 1/3 cup all purpose flour and cook 1-2 minutes to get rid of the raw flour taste. Slowly whisk in 3 cups whole milk, bring to a gentle simmer and cook until the sauce thickens and coats the back of a spoon. Season with salt, pepper and another pinch of nutmeg, then remove from heat.
In a mixing bowl combine 2 cups ricotta cheese with 1 large egg, 1/2 cup grated Parmesan, 1 cup of the shredded mozzarella (from the 3 cups), and 2 tablespoons chopped parsley or basil if using; season lightly with salt and pepper. Fold the cooled spinach into the ricotta mixture until evenly mixed.
Reserve about 1 cup of the béchamel for the top, then stir a little of the remaining béchamel into the ricotta-spinach if you want a looser filling that spreads easier. This is a trick to avoid dry lasagna.
Assemble in a 9×13 pan: spread a thin layer of béchamel on the bottom to prevent sticking, place a layer of noodles (3 or 4 across), spread about a third of the ricotta-spinach mixture, spoon a bit more béchamel over that, and sprinkle about 1 cup of the remaining shredded mozzarella. Repeat twice more to use up the filling and noodles, finishing with a final layer of noodles, the reserved béchamel, the last 1 cup shredded mozzarella and a little extra grated Parmesan for sprinkling.
Cover the pan tightly with foil (spray foil with a bit of nonstick spray so cheese doesn't stick) and bake for 30 minutes. Remove the foil and bake another 10-15 minutes until the top is golden and bubbly.
Let the lasagna rest at least 10-15 minutes before slicing so it sets and doesnt collapse, this makes slicing cleaner and it tastes better after a short rest.
Quick tips: if you used frozen spinach be sure to squeeze it out in a clean kitchen towel or cheesecloth, otherwise the lasagna gets soggy; grate your own mozzarella for less anti caking stuff and better melt; if using no boil noodles add an extra 1/4 to 1/2 cup milk to the béchamel or a little extra sauce between layers so the noodles can hydrate.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.