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Spinach and Ricotta Lasagne: A Comfort Food Classic

The scent of bubbling cheese and simmering tomato sauce – it’s a memory etched in my mind from childhood Sundays spent at my grandmother’s house. Her lasagne was legendary, a towering masterpiece of layered goodness that brought everyone together. While her recipe was a closely guarded secret, this Spinach and Ricotta Lasagne captures the spirit of those family gatherings, offering a comforting and flavorful dish that’s perfect for any occasion. This version, lighter than the classic meat-laden variety, showcases the vibrant flavors of fresh spinach and creamy ricotta, all nestled between layers of pasta and bathed in homemade sauces.

Recipe Overview

Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 50 minutes
Servings: 8-10
Yield: One 9×12-inch lasagne
Dietary Type: Vegetarian

Ingredients

For the Spinach and Ricotta Filling:

1 1/2 lbs whole milk ricotta cheese
2 lbs fresh spinach or 20 ounces frozen spinach, thawed
1/4 cup unsalted butter
1/2 onion, chopped
3 garlic cloves, minced
1/2 cup Parmigiano-Reggiano cheese, freshly grated
2 large eggs, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 pinch nutmeg, freshly grated
3/4 – 1 lb lasagna noodles, store-bought or homemade
1 cup Parmigiano-Reggiano cheese, freshly grated
1 tablespoon unsalted butter, cut into cubes

For the Quick Tomato Sauce:

3 tablespoons extra-virgin olive oil
1 carrot, finely chopped
1/2 yellow onion, finely chopped
1/4 cup flat leaf parsley, finely chopped
5 large basil leaves, chopped
Kosher salt
Fresh ground black pepper
1/2 cup dry white wine
42 ounces plum tomatoes with juice, coarsely chopped

For the Basic Cream Sauce:

3 tablespoons butter, unsalted
3 tablespoons unbleached all-purpose flour
1 3/4 cups whole milk, heated
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1 pinch nutmeg, freshly grated

Equipment Needed

Fine sieve
Large skillet (12-inch)
Medium skillet (10- or 12-inch)
Large pot
Large bowl of ice water
Clean dish towels
3- or 4-quart saucepan
Food mill or food processor (optional)
2-quart saucepan
Whisk
9x12x3 inch or 10x14x2 inch baking dish
Baking sheet

Instructions

Prepare the Ricotta: Begin by draining the ricotta cheese in a fine sieve set over a bowl for at least 1 hour. If the ricotta is very wet, drain it for a longer period. This step is crucial to prevent a watery lasagne.
Prepare the Spinach: If using fresh spinach, stem and rinse it thoroughly. Do not dry the leaves, as the residual water will help with steaming. In a 12-inch skillet over medium-high heat, cook the spinach until wilted, approximately 3 to 5 minutes. Drain the spinach well and squeeze out any excess moisture – this is a very important step. Chop the spinach finely. If using thawed frozen spinach, ensure you squeeze it completely dry before chopping.
Sauté the Aromatics: Melt the 1/4 cup butter in a 10-inch or 12-inch skillet over medium-low heat. Add the chopped onion and cook until soft and translucent, about 5 to 8 minutes. Then, add the minced garlic and cook for approximately 1 minute, until fragrant.
Combine Spinach and Aromatics: Add the cooked spinach to the skillet with the onion and garlic. Toss the mixture for 1 to 2 minutes to coat the spinach evenly with the butter and aromatics.
Make the Filling: Transfer the spinach mixture to a bowl and let it cool to room temperature. Once cooled, add the drained ricotta cheese, freshly grated Parmigiano-Reggiano cheese (1/2 cup), lightly beaten eggs, kosher salt, black pepper, and freshly grated nutmeg. Mix all ingredients together thoroughly until well combined. You should have approximately 4 1/2 cups of filling.
Cook the Noodles (if fresh): If using dried lasagna noodles, follow the package instructions, but if using fresh, bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Slip the fresh noodles, 2 or 3 at a time, into the boiling water and cook them until they are tender and pale, around 3 to 5 minutes. Thinner noodles will cook more quickly. Taste a small piece to ensure they are done – fresh pasta should not be cooked al dente like dried pasta. Carefully scoop the noodles out of the pot with a large wire skimmer and slide them into the ice water to stop the cooking process. When they are cool, layer them between clean dish towels until ready to assemble the lasagne. The noodles will keep this way for up to 2 hours.
Prepare the Quick Tomato Sauce: In a 3- or 4-quart saucepan, heat the 3 tablespoons of olive oil over medium heat. Add the finely chopped carrot, onion, parsley, and basil. Season generously with kosher salt and black pepper. Cook the vegetables until they are pale gold, about 10 to 12 minutes, stirring occasionally. Add the dry white wine and cook until it evaporates, approximately 5 minutes. Add the coarsely chopped plum tomatoes with their juices, stir well, and simmer gently to blend the flavors and reduce the sauce to about 4 1/2 cups, around 15 to 20 minutes. Adjust the heat as necessary to maintain a gentle simmer. Season the sauce to taste with salt and pepper. For a smoother texture, pass the sauce through a food mill or puree it in a food processor.
Prepare the Basic Cream Sauce: In a 2-quart saucepan, melt the 3 tablespoons of butter over medium-low heat. Add the 3 tablespoons of flour and cook, whisking constantly, for 2 to 3 minutes. Be careful not to let the mixture brown. Slowly whisk in the heated whole milk and bring just to a simmer, whisking frequently. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes. Remove the pan from the heat and whisk in the kosher salt, black pepper, and nutmeg. If the sauce is not used immediately, it will thicken. Add a little warm milk and whisk to thin it if necessary.
Assemble the Lasagne: Position a rack in the center of the oven and preheat to 350°F (175°C). Choose a 9x12x3 inch or 10x14x2 inch baking dish. Spread 1/2 cup of the tomato sauce in a thin layer on the bottom of the baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill the gaps. With a spatula, spread one-third of the spinach and ricotta filling (about 1 1/2 cups) over the first layer of noodles. Then spread one-third of the remaining tomato sauce (about 1 1/3 cups) and one-third (1/2 cup) of the cream sauce over the filling. Sprinkle 1/3 cup of the Parmigiano on top. Add a new layer of noodles, overlapping them slightly, and repeat the layers as instructed above, using all of the filling and ending with the remaining Parmigiano, to make a total of 3 layers (you may not need all of the pasta). Dot the top with the 1 tablespoon butter cut into cubes.
Bake the Lasagne: Place the baking dish on a baking sheet and bake until heated through and bubbling at the edges, approximately 45 to 50 minutes.
Rest and Serve: Remove the lasagne from the oven and let it rest for 10 to 15 minutes before serving. This allows the lasagne to set and makes it easier to cut.

Expert Tips & Tricks

Draining the Ricotta is Key: Don’t skip draining the ricotta cheese. Excess moisture will result in a soggy lasagne. If you have the time, drain it overnight in the refrigerator.
Squeeze the Spinach Dry: Like the ricotta, excess water in the spinach will ruin the texture. Squeeze it dry using a clean kitchen towel or cheesecloth.
Homemade vs. Store-Bought: While homemade noodles and sauces elevate the dish, high-quality store-bought options work well for a quicker weeknight meal.
Layering Order: The layering order is important for even distribution of flavors and textures.
Prevent Burning: If the top of the lasagne starts to brown too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.

Serving & Storage Suggestions

Serve the Spinach and Ricotta Lasagne warm, cut into squares. It pairs well with a simple green salad and crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions. For longer storage, freeze the lasagne in individual portions or as a whole (well wrapped) for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	649.9 kcal	N/A
Calories from Fat	324g	50%
Total Fat	36 g	55%
Saturated Fat	19.3 g	96%
Cholesterol	136.6 mg	45%
Sodium	1045.8 mg	43%
Total Carbohydrate	52.6 g	17%
Dietary Fiber	6 g	24%
Sugars	9.4 g	N/A
Protein	29.3 g	58%

Variations & Substitutions

Gluten-Free: Use gluten-free lasagna noodles for a gluten-free version.
Dairy-Free: Substitute the ricotta cheese with a cashew-based ricotta and the cream sauce with a dairy-free béchamel made with almond or oat milk.
Vegetables: Add other vegetables such as sautéed mushrooms, zucchini, or bell peppers to the spinach and ricotta filling.
Cheese: Substitute some of the Parmigiano-Reggiano with mozzarella or provolone cheese for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I make the lasagne ahead of time?
A: Absolutely! The assembled, unbaked lasagne will keep for at least a day in the refrigerator. You can also freeze it for up to 4 months, wrapped tightly in plastic wrap.

Q: Do I need to thaw the lasagne before baking?
A: Yes, if frozen, thaw the lasagne in the refrigerator and bring it to room temperature before baking for the best results.

Q: Can I use store-bought sauces to save time?
A: If you’re short on time, you can substitute a store-bought marinara sauce and Alfredo sauce, but homemade sauces offer a superior flavor.

Q: What if my noodles are still a bit tough after cooking?
A: If your noodles are not fully cooked, try adding a bit more tomato sauce to the bottom of the dish and covering it tightly with foil during baking to steam the noodles.

Q: How do I prevent the top from burning?
A: If the top is browning too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking.

Final Thoughts

This Spinach and Ricotta Lasagne is more than just a recipe; it’s an invitation to create memories in your own kitchen. Whether you’re a seasoned chef or a beginner cook, this dish is sure to impress. Don’t be afraid to experiment with variations and make it your own. I encourage you to try this recipe and share your feedback. Pair it with a crisp, dry white wine for a truly delightful meal. Happy cooking!

Spinach and Ricotta Lasagne Recipe