Spinach and Cheese Lasagna

    • Prep Time
    • 10 mins
    • Cook Time
    • 1 hr 55 mins
    • Yield
    • 1 pan

Spinach and cheese lasagna has three of my favorite things in one dish: hot melted cheese, spinach (because you always need some kind of vegetable), and pasta! Everything is baked together until golden brown and delicious.

Plus, it’s a one pan meal for your whole family, and I’m pretty sure there will be enough leftover for lunch the next day.

This recipe takes a bit of time, but like all things that take a while, it is so worth it in the long run! Did I mention that it’s perfect for the cooler months, to warm your soul and fill your belly? This is one of those recipes that you will make over and over for your family. Enjoy!

Rate Recipe

6 Ratings

Ingredients

  • 2 tbsp unsalted butter
  • 1/4 cup all purpose flour
  • 2 1/2 cups reduced-fat milk
  • 1/2 cup dry white wine
  • 2 cups freshly grated Parmesan cheese
  • 1/2 tsp salt
  • freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 1/2 cup shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 18 oz baby spinach (frozen is also fine)
  • 15 no-boil 7x3 1/2-inch lasagna noodles
  • 3 1/2 cups fresh ricotta cheese
  • 1/2 tsp lemon zest
  • 1 large egg
  • 2 cups coarsely grated Italian Fontina cheese, divided

Instructions

  • 1. Melt butter in large saucepan over medium heat. Add flour and whisk for 1 minute, making sure that it does not brown.
  • 2. Add milk and wine and whisk until smooth. Cook until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes. Remove from heat. Whisk in 1 cup Parmesan cheese and salt. Season sauce to taste with pepper. This sauce can be made up to 1 day ahead. Cover and chill.
  • 3. Heat oil in large pot over medium-high heat. Add shallots and garlic and sauté until shallots soften, about 2 minutes. Add the spinach and cook until the spinach is wilted, about 4 minutes.
  • 4. Transfer spinach to large colander set over bowl and press out the liquid from the spinach. Drain 10-15 minutes longer. Return drained liquid from spinach to reserved pot.
  • 5. Boil until liquid is reduced to glaze. Return spinach to pot and toss for 1 minute. Remove spinach from heat. Mix in 1 1/2 cups sauce. Season spinach to taste with pepper.
  • 6. Place noodles in large bowl and fill with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes.
  • 7. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.
  • 8. Meanwhile, preheat the oven to 350 degrees Fahrenheit. Butter 13x9x2-inch baking dish.
  • 9. Mix ricotta, remaining Parmesan, and lemon zest in medium bowl. Season to taste with salt and pepper. Mix in egg.
  • 10. Spread 1/2 cup sauce thinly over the bottom of the baking dish. Top with 3 noodles, arranged side by side and covering most of bottom of dish. Spread half of spinach mixture over on top. Sprinkle with 1/3 cup Fontina cheese. Top with 3 noodles and half of ricotta mixture (generous 1 3/4 cups).
  • 11. Continue layering with 3 noodles, remaining spinach mixture, 1/3 cup Fontina, 3 more noodles, remaining ricotta mixture. Top with last 3 noodles. Spread remaining sauce on top and sprinkle with remaining Fontina. Cover dish with buttered foil.
  • 12. Bake lasagna until heated through and bubbling at edges, 50 to 55 minutes. Remove from oven. Remove foil from dish and bake for another 10 mins. Let it rest for 5-10 mins before serving! Enjoy!

Instructions

  • 1. Melt butter in large saucepan over medium heat. Add flour and whisk for 1 minute, making sure that it does not brown.
  • 2. Add milk and wine and whisk until smooth. Cook until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes. Remove from heat. Whisk in 1 cup Parmesan cheese and salt. Season sauce to taste with pepper. This sauce can be made up to 1 day ahead. Cover and chill.
  • 3. Heat oil in large pot over medium-high heat. Add shallots and garlic and sauté until shallots soften, about 2 minutes. Add the spinach and cook until the spinach is wilted, about 4 minutes.
  • 4. Transfer spinach to large colander set over bowl and press out the liquid from the spinach. Drain 10-15 minutes longer. Return drained liquid from spinach to reserved pot.
  • 5. Boil until liquid is reduced to glaze. Return spinach to pot and toss for 1 minute. Remove spinach from heat. Mix in 1 1/2 cups sauce. Season spinach to taste with pepper.
  • 6. Place noodles in large bowl and fill with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes.
  • 7. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.
  • 8. Meanwhile, preheat the oven to 350 degrees Fahrenheit. Butter 13x9x2-inch baking dish.
  • 9. Mix ricotta, remaining Parmesan, and lemon zest in medium bowl. Season to taste with salt and pepper. Mix in egg.
  • 10. Spread 1/2 cup sauce thinly over the bottom of the baking dish. Top with 3 noodles, arranged side by side and covering most of bottom of dish. Spread half of spinach mixture over on top. Sprinkle with 1/3 cup Fontina cheese. Top with 3 noodles and half of ricotta mixture (generous 1 3/4 cups).
  • 11. Continue layering with 3 noodles, remaining spinach mixture, 1/3 cup Fontina, 3 more noodles, remaining ricotta mixture. Top with last 3 noodles. Spread remaining sauce on top and sprinkle with remaining Fontina. Cover dish with buttered foil.
  • 12. Bake lasagna until heated through and bubbling at edges, 50 to 55 minutes. Remove from oven. Remove foil from dish and bake for another 10 mins. Let it rest for 5-10 mins before serving! Enjoy!

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  • 6 people rated this recipe

  • Average Rating

    (4.2 / 5)


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