The spinach, ricotta, and mozzarella lasagna is a delicious variation of the traditional Italian lasagna. Although the classic version is usually prepared with meat ragù, this alternative has gained popularity for its combination of mild flavors and balanced nutritional profile. It is perfect for any occasion and is prepared in less time than the Bolognese version.
Today I will show you how to prepare it step-by-step, with practical tips that will guarantee a lasagna with perfect texture and flavor.
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Origin of the spinach, ricotta, and mozzarella lasagna
The incorporation of spinach and ricotta into lasagna has its roots in the northern regions of Italy, where the cuisine is characterized by the use of fresh, local ingredients. Unlike the classic Bolognese lasagna with ragù, this version was born as a light and nutritious alternative, ideal for those looking for meat-free options.
Ricotta, a soft and creamy cheese, provides a delicate texture and balance to the dish. Combined with fresh or cooked spinach, you get a tasty filling that stands out for both its freshness and its smoothness.
This lasagna not only reflects the versatility of Italian gastronomy, but it also adapts to any celebration or family meal, becoming a practical and delicious option.
Watch the video with all the steps
Below you can watch the video with all the steps to prepare the recipe in the easiest way.
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Necessary ingredients
For the lasagna:
- 800 g fresh spinach or 400 g frozen spinach
- 6 lasagna sheets (approximately 100 g)
- 250 g fresh ricotta
- 200 g fresh mozzarella
- 1 egg
- 40 g grated parmesan
- 1 garlic clove
- Extra virgin olive oil
- Black pepper to taste
- Salt to taste
For the béchamel:
- 500 ml milk
- 25 g butter
- 30 g flour
- A pinch of nutmeg
- A pinch of salt
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
Step-by-step preparation of the spinach, ricotta, and mozzarella lasagna
Cook the spinach
Heat a couple of tablespoons of olive oil in a pan and add a whole garlic clove.
When the garlic is golden, remove it and add the fresh spinach. Sauté until it loses its volume.
If you use frozen spinach, boil it first, drain it well, and then sauté it.
Mix the ricotta and spinach
In a large bowl, mix the sautéed spinach with the ricotta, an egg, 25 g of grated parmesan, salt, and black pepper to taste.
Prepare the béchamel
Melt the butter in a saucepan over medium heat.
Add the flour and stir constantly so it toasts slightly, without burning.
Incorporate the milk little by little, stirring vigorously to avoid lumps.
Add salt and a pinch of nutmeg. Cook while stirring until it thickens slightly and remove from heat before it boils.
Assemble the lasagna
Grease a baking dish with oil or butter.
Spread a thin layer of béchamel on the bottom.
Place two lasagna sheets, add the spinach and ricotta mixture, some mozzarella cubes, and a little béchamel.
Repeat the process until you have completed three layers.
Finish with a layer of béchamel and sprinkle the rest of the grated parmesan.
Bake and rest
Preheat the oven to 220°C and bake for 20 minutes until the parmesan is lightly browned.
Let the lasagna rest out of the oven for at least 15 minutes before serving to get clean and perfect slices.
Tips for a perfect lasagna
- Drain the spinach well: If the spinach is not well drained, the lasagna will be watery.
- Rest before cutting: Letting the lasagna rest ensures perfect slices and well-defined layers.
- Fresh mozzarella: It provides a creamy and irresistible texture to every bite.
- Béchamel without lumps: Adding the milk little by little and stirring vigorously is key to obtaining a smooth béchamel.
Other Italian recipes you will love
- Bolognese Lasagna
The most traditional and comforting version, with ragù and béchamel. Perfect for lovers of classic flavors. - Pasta with spinach, mascarpone, and orange zest
A surprising and delicious combination. The smoothness of the mascarpone is balanced by the freshness of the orange zest, creating a unique and quick dish to prepare. - Spinach with egg and parmesan
A simple but irresistible recipe, where spinach is combined with the flavor of parmesan, egg, and a touch of nutmeg. Ideal for a light and nutritious meal.
These recipes are ideal for varying your menus and enjoying the versatility of spinach in Italian cuisine. Try them and tell me which one is your favorite!
Enjoy this spinach, ricotta, and mozzarella lasagna!
The spinach, ricotta, and mozzarella lasagna is the perfect combination of mild and creamy flavors in a dish full of Italian tradition. Ideal to enjoy with family or to surprise your guests.
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Bon appétit!
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The card
Spinach, ricotta, and mozzarella lasagna recipe
Ingredients
For the lasagna
- 800 g fresh spinach or 400 g frozen spinach.
- 6 lasagna sheets approx. 100 g
- 250 g fresh ricotta
- 200 g fresh mozzarella
- 1 egg
- 40 g grated parmesan
- 1 garlic clove
- Extra virgin olive oil
- Black pepper
- Salt
For the bechamel sauce
- 500 ml milk
- 25 g butter
- 30 g flour
- A pinch of nutmeg
- A pinch of salt
Instructions
For the lasagna
- Mix the ricotta, 25 g of parmesan, an egg, and a pinch of salt and black pepper in a bowl.
- Brown a garlic clove in a couple of tablespoons of oil in a pan.
- When it is lightly browned, remove the garlic clove from the pan.
- Add the spinach to the pan.
- If using frozen spinach: Boil the spinach, drain it well, and then follow the same procedure indicated for fresh spinach.
- When the spinach is cooked/well sautéed, depending on whether it was fresh or frozen, incorporate it into the bowl with the ricotta.
- Mix the ricotta and spinach well.
- Cut the mozzarella into small cubes.
- Grease a baking tray or oven-safe dish with a little oil or butter.
- Spread a ladle of bechamel on the bottom of the tray, distribute a couple of tablespoons of the ricotta and spinach mixture on top, and a few cubes of mozzarella. Place two lasagna sheets on top of the mozzarella, side by side, and repeat the operation until you have 3 layers of each ingredient.
- Cover the lasagna well with the remaining grated parmesan.
- Bake in a preheated oven at 220 degrees for 20 minutes.
- Let the lasagna rest outside the oven for at least 15 minutes if you want the slices to come out nicely. If the lasagna is too hot, it will fall apart a bit.
For the bechamel sauce
- Heat the butter.
- When it is liquid, add the flour and start stirring so that all the flour toasts, but be careful not to let it burn.
- When the flour has taken on a little color and is well combined with the butter, add a splash of milk and stir well, vigorously, so that no lumps form.
- When it is well combined, add another splash of milk, stir, and so on, until all the milk is added. (The only difficulty with bechamel is that it must be stirred constantly so that it does not stick to the bottom of the saucepan and lumps do not form).
- Add a pinch of salt and another of nutmeg and stop before it boils so that it does not thicken too much while we prepare the other ingredients.
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