{"id":16145,"date":"2024-12-10T11:59:32","date_gmt":"2024-12-10T10:59:32","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/?p=16145"},"modified":"2026-08-19T20:12:29","modified_gmt":"2026-08-19T18:12:29","slug":"spinach-ricotta-and-mozzarella-lasagna-recipe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/spinach-ricotta-and-mozzarella-lasagna-recipe\/","title":{"rendered":"Spinach, ricotta, and mozzarella lasagna recipe"},"content":{"rendered":"<p>The <strong>spinach, ricotta, and mozzarella lasagna<\/strong> is a delicious variation of the traditional Italian lasagna. Although the classic version is usually prepared with meat rag\u00f9, 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.<\/p>\n<p>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.<\/p>\n<hr \/>\n<p><strong>Origin of the spinach, ricotta, and mozzarella lasagna<\/strong><\/p>\n<p>The incorporation of spinach and ricotta into lasagna has its roots in the <strong>northern regions of Italy<\/strong>, where the cuisine is characterized by the use of fresh, local ingredients. Unlike the classic Bolognese lasagna with rag\u00f9, this version was born as a light and nutritious alternative, ideal for those looking for meat-free options.<\/p>\n<p><strong>Ricotta<\/strong>, 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.<\/p>\n<p>This lasagna not only reflects the versatility of <strong>Italian gastronomy<\/strong>, but it also adapts to any celebration or family meal, becoming a practical and delicious option.<\/p>\n<hr \/>\n<p>Watch the video with all the steps<\/p>\n<div class=\"videobox\">\n<p>Below you can watch the video with all the steps to prepare the recipe in the easiest way.<br \/>\nIf you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8a3e57f1b52\" data-id=\"KKtx1OtWrc0\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-KKtx1OtWrc0-6a8a3e57f1b52\" data-vid=\"KKtx1OtWrc0\"   data-src=\"https:\/\/www.youtube.com\/embed\/KKtx1OtWrc0?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Spinach, ricotta, and mozzarella lasagna recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/KKtx1OtWrc0\/hqdefault.jpg\"  alt=\"Spinach, ricotta, and mozzarella lasagna recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Spinach, ricotta, and mozzarella lasagna recipe - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/KKtx1OtWrc0\/hqdefault.jpg\",\"uploadDate\":\"2024-12-10T11:59:32+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/KKtx1OtWrc0?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=KKtx1OtWrc0\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<p><strong>Necessary ingredients<\/strong><\/p>\n<p><strong>For the lasagna:<\/strong><\/p>\n<ul>\n<li>800 g fresh spinach or 400 g frozen spinach<\/li>\n<li>6 lasagna sheets (approximately 100 g)<\/li>\n<li>250 g fresh ricotta<\/li>\n<li>200 g fresh mozzarella<\/li>\n<li>1 egg<\/li>\n<li>40 g grated parmesan<\/li>\n<li>1 garlic clove<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Black pepper to taste<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<p><strong>For the b\u00e9chamel:<\/strong><\/p>\n<ul>\n<li>500 ml milk<\/li>\n<li>25 g butter<\/li>\n<li>30 g flour<\/li>\n<li>A pinch of nutmeg<\/li>\n<li>A pinch of salt<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Spinach, ricotta, and mozzarella lasagna recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-12907 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Receta-de-lasagna-con-espinacas-ricotta-y-mozzarella-1.jpg\"  alt=\"Spinach, ricotta, and mozzarella lasagna recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Receta-de-lasagna-con-espinacas-ricotta-y-mozzarella-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Receta-de-lasagna-con-espinacas-ricotta-y-mozzarella-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Receta-de-lasagna-con-espinacas-ricotta-y-mozzarella-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<p><strong>Step-by-step preparation of the spinach, ricotta, and mozzarella lasagna<\/strong><\/p>\n<h4><strong>Cook the spinach<\/strong><\/h4>\n<p>Heat a couple of tablespoons of olive oil in a pan and add a whole garlic clove.<br \/>\nWhen the garlic is golden, <strong>remove it<\/strong> and add the fresh spinach. Saut\u00e9 until it loses its volume.<br \/>\nIf you use <strong>frozen spinach<\/strong>, boil it first, drain it well, and then saut\u00e9 it.<\/p>\n<h4><strong>Mix the ricotta and spinach<\/strong><\/h4>\n<p>In a large bowl, mix the saut\u00e9ed spinach with the ricotta, an egg, 25 g of grated parmesan, salt, and black pepper to taste.<\/p>\n<h4><strong>Prepare the b\u00e9chamel<\/strong><\/h4>\n<p>Melt the butter in a saucepan over medium heat.<br \/>\nAdd the flour and stir constantly so it toasts slightly, without burning.<br \/>\nIncorporate the milk <strong>little by little<\/strong>, stirring vigorously to avoid lumps.<br \/>\nAdd salt and a pinch of nutmeg. Cook while stirring until it thickens slightly and remove from heat before it boils.<\/p>\n<h4><strong>Assemble the lasagna<\/strong><\/h4>\n<p>Grease a baking dish with oil or butter.<br \/>\nSpread a thin layer of b\u00e9chamel on the bottom.<br \/>\nPlace two lasagna sheets, add the spinach and ricotta mixture, some mozzarella cubes, and a little b\u00e9chamel.<br \/>\nRepeat the process until you have completed three layers.<br \/>\nFinish with a layer of b\u00e9chamel and sprinkle the rest of the grated parmesan.<\/p>\n<h4><strong>Bake and rest<\/strong><\/h4>\n<p>Preheat the oven to 220\u00b0C and bake for 20 minutes until the parmesan is lightly browned.<br \/>\nLet the lasagna rest out of the oven for <strong>at least 15 minutes<\/strong> before serving to get clean and perfect slices.<\/p>\n<p><img  title=\"Spinach, ricotta, and mozzarella lasagna recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-12901 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Receta-de-lasagna-con-espinacas-ricotta-y-mozzarella-2.jpg\"  alt=\"Spinach, ricotta, and mozzarella lasagna recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Receta-de-lasagna-con-espinacas-ricotta-y-mozzarella-2.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Receta-de-lasagna-con-espinacas-ricotta-y-mozzarella-2-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Receta-de-lasagna-con-espinacas-ricotta-y-mozzarella-2-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<p><strong>Tips for a perfect lasagna<\/strong><\/p>\n<ul>\n<li><strong>Drain the spinach well:<\/strong> If the spinach is not well drained, the lasagna will be watery.<\/li>\n<li><strong>Rest before cutting:<\/strong> Letting the lasagna rest ensures perfect slices and well-defined layers.<\/li>\n<li><strong>Fresh mozzarella:<\/strong> It provides a creamy and irresistible texture to every bite.<\/li>\n<li><strong>B\u00e9chamel without lumps:<\/strong> Adding the milk little by little and stirring vigorously is key to obtaining a smooth b\u00e9chamel.<\/li>\n<\/ul>\n<hr \/>\n<p><strong>Other Italian recipes you will love<\/strong><\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/lasana-a-la-bolonesa-la-receta-tradicional-italiana-autentica-y-deliciosa\/\" target=\"_new\" rel=\"noopener\">Bolognese Lasagna<\/a><\/strong><br \/>\nThe most traditional and comforting version, with rag\u00f9 and b\u00e9chamel. Perfect for lovers of classic flavors.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-con-espinacas-mascarpone-y-ralladura-de-naranja\/\" target=\"_new\" rel=\"noopener\">Pasta with spinach, mascarpone, and orange zest<\/a><\/strong><br \/>\nA 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.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/espinacas-con-huevo-y-parmesano\/\" target=\"_new\" rel=\"noopener\">Spinach with egg and parmesan<\/a><\/strong><br \/>\nA 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.<\/li>\n<\/ul>\n<p>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!<\/p>\n<hr \/>\n<p><strong>Enjoy this spinach, ricotta, and mozzarella lasagna!<\/strong><\/p>\n<p>The <strong>spinach, ricotta, and mozzarella lasagna<\/strong> 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.<\/p>\n<p>If you liked this recipe, <strong>follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\" target=\"_new\" rel=\"noopener\">YouTube<\/a> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a><\/strong> so you don&#8217;t miss any news. Leave a comment with your experiences when trying this recipe and share your photos on social media. 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"12913\">\n<h2 class=\"vrtl-recipe__title\">Spinach, ricotta, and mozzarella lasagna recipe<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Spinach, ricotta, and mozzarella lasagna recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Receta-de-lasagna-con-espinacas-ricotta-y-mozzarella.jpg\"  alt=\"Spinach, ricotta, and mozzarella lasagna recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">20 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">35 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">55 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">450 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">spinach, lasagna, mozzarella, ricotta<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<h4 class=\"vrtl-recipe__group-name\">For the lasagna<\/h4>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">800<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh spinach or 400 g frozen spinach.<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">6<\/span> <span class=\"vrtl-recipe__ingredient-name\">lasagna sheets<\/span> <span class=\"vrtl-recipe__ingredient-note\">approx. 100 g<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">250<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh ricotta<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">200<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh mozzarella<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">egg<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">grated parmesan<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic clove<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Black pepper<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span><\/li>\n<\/ul>\n<h4 class=\"vrtl-recipe__group-name\">For the bechamel sauce<\/h4>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">500<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">milk<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">25<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">butter<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">30<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">flour<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">A pinch of nutmeg<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">A pinch of salt<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<h4 class=\"vrtl-recipe__group-name\">For the lasagna<\/h4>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Mix the ricotta, 25 g of parmesan, an egg, and a pinch of salt and black pepper in a bowl.<\/li>\n<li class=\"vrtl-recipe__step\">Brown a garlic clove in a couple of tablespoons of oil in a pan.<\/li>\n<li class=\"vrtl-recipe__step\">When it is lightly browned, remove the garlic clove from the pan.<\/li>\n<li class=\"vrtl-recipe__step\">Add the spinach to the pan.<\/li>\n<li class=\"vrtl-recipe__step\">If using frozen spinach: Boil the spinach, drain it well, and then follow the same procedure indicated for fresh spinach.<\/li>\n<li class=\"vrtl-recipe__step\">When the spinach is cooked\/well saut\u00e9ed, depending on whether it was fresh or frozen, incorporate it into the bowl with the ricotta.<\/li>\n<li class=\"vrtl-recipe__step\">Mix the ricotta and spinach well.<\/li>\n<li class=\"vrtl-recipe__step\">Cut the mozzarella into small cubes.<\/li>\n<li class=\"vrtl-recipe__step\">Grease a baking tray or oven-safe dish with a little oil or butter.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">Cover the lasagna well with the remaining grated parmesan.<\/li>\n<li class=\"vrtl-recipe__step\">Bake in a preheated oven at 220 degrees for 20 minutes.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<\/ol>\n<h4 class=\"vrtl-recipe__group-name\">For the bechamel sauce<\/h4>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Heat the butter.<\/li>\n<li class=\"vrtl-recipe__step\">When it is liquid, add the flour and start stirring so that all the flour toasts, but be careful not to let it burn.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">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).<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/KKtx1OtWrc0\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The spinach, ricotta, and mozzarella lasagna is a delicious variation of the traditional Italian lasagna. Although the classic version is usually prepared with meat rag\u00f9, 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. 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 rag\u00f9, 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. If you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. 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 b\u00e9chamel: 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. Saut\u00e9 until it loses its volume. If you use frozen spinach, boil it first, drain it well, and then saut\u00e9 it. Mix the ricotta and spinach In a large bowl, mix the saut\u00e9ed spinach with the ricotta, an egg, 25 g of grated parmesan, salt, and black pepper to taste. Prepare the b\u00e9chamel 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 b\u00e9chamel on the bottom. Place two lasagna sheets, add the spinach and ricotta mixture, some mozzarella cubes, and a little b\u00e9chamel. Repeat the process until you have completed three layers. Finish with a layer of b\u00e9chamel and sprinkle the rest of the grated parmesan. Bake and rest Preheat the oven to 220\u00b0C 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. B\u00e9chamel without lumps: Adding the milk little by little and stirring vigorously is key to obtaining a smooth b\u00e9chamel. Other Italian recipes you will love Bolognese Lasagna The most traditional and comforting version, with rag\u00f9 and b\u00e9chamel. 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. If you liked this recipe, follow me on YouTube and Instagram so you don&#8217;t miss any news. Leave a comment with your experiences when trying this recipe and share your photos on social media. I would love to see your creations! Bon app\u00e9tit! Spinach, ricotta, and mozzarella lasagna recipe Dish First course Cuisine Italian Preparation time 20 minutes Cooking time 35 minutes Total time 55 minutes Servings 2 Calories 450 kcal Author Mia Villar Raurich Tags spinach, lasagna, mozzarella, ricotta 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 saut\u00e9ed, 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. Video &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":12904,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389],"tags":[2727,2728,2718,100,2729],"class_list":["post-16145","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","tag-bechamel-en","tag-lasagna-en","tag-oli","tag-ricotta","tag-spinach-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Spinach, ricotta, and mozzarella lasagna recipe ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"The authentic spinach, ricotta, and mozzarella lasagna is creamy and easy to prepare. 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