Lasagna doesn’t always have to feel so heavy, you know? This Creamy Spinach and Cheese Lasagna is proof of that. It’s lighter, fresher, but still totally comforting. With layers of soft pasta, a silky béchamel, and a rich spinach and cheese filling, it’s a little like Greek Spanakopita (spinach pie) decided to become best friends with lasagna. Plus, it’s completely vegetarian, making it a perfect meat-free option that doesn’t compromise on flavor. Ready to dive in?
How to make Creamy Spinach and Cheese Lasagna
Sauté the Spinach
Spinach is the star here, but balance is everything. I like to use a mix of fresh baby spinach and regular spinach—the baby spinach keeps the flavor mild, while the regular adds a touch of earthiness.
Throw the spinach into a hot pan and let it wilt down. Once it’s released all its water, drain it well.
Make That Creamy Filling
This is where the flavor magic starts! In a pan, sauté some finely chopped onion in a little olive oil until it’s soft and smells amazing. Toss in some minced garlic and cook it just long enough to get fragrant—about a minute. Add the drained spinach, mix it all up, and pop it into a blender or food processor to make it smooth.
Pour the mixture back into the pan on low heat and stir in the cheeses—ricotta for creaminess, feta for a tangy kick, and half of the parmesan for that nutty, salty vibe. Keep stirring gently so nothing sticks or burns. Once it’s all beautifully combined, take it off the heat and season with salt and pepper. Remember, the cheeses are already salty, so go easy.
Whip Up That Béchamel
The béchamel sauce pulls everything together. If you’ve got the time, make it from scratch:
- Melt some butter in a saucepan.
- Whisk in a bit of flour to make a roux.
- Slowly pour in milk, stirring constantly until it’s smooth and creamy.
- Season with salt, pepper and nutmeg.
Here’s the kicker: grate a little fresh nutmeg into the sauce. It’s such a small thing, but trust me, it makes a huge difference.
If you’re short on time, grab a ready-made béchamel powder mix. Just remember to add extra milk to keep it from getting too thick. The same goes for homemade béchamel—if it feels too thick, simply stir in a little more milk until it’s perfectly smooth and pourable. And yes, don’t forget that nutmeg—it’s a game-changer for flavor!
Layer It Up
Now for the fun part—assembly! Start with a thin layer of béchamel on the bottom of your baking dish to prevent sticking. Add a layer of lasagna sheets, followed by more béchamel, the spinach and cheese filling, and a sprinkle of parmesan. Repeat the layers until you’ve used all the ingredients, finishing with a top layer of lasagna sheets, béchamel, and grated mozzarella.
Bake It to Perfection
Preheat your oven to 375°F (190°C). Cover your dish loosely with foil and bake for about 30 minutes. Then, remove the foil and bake for another 10 minutes to let the top get golden and bubbly.
Tip: Check the lasagna sheets before pulling it out of the oven—they should be soft and perfectly cooked.
A Hug on a Plate
Let the lasagna rest for 5-10 minutes before slicing (I know it’s hard to wait, but it’s worth it). The flavors settle, and the layers stay nice and neat.
This Creamy Spinach and Cheese Lasagna is cozy, cheesy, and packed with flavor. The spinach keeps it fresh, while the cheeses make it rich and satisfying. A hint of nutmeg in the béchamel adds a warm, aromatic touch that ties everything together. It’s perfect for a family dinner or when you just want something comforting but not too heavy.
One bite, and you’ll see why I love it. It’s simple, satisfying, and honestly feels like a hug on a plate. Try it—you’ll be hooked!
If you liked Creamy Spinach and Cheese Lasagna, you may also like:
Pasta Shells With Spinach And Ricotta
Creamy Spinach and Cheese Lasagna
Equipment
- 1 Pan
- 1 Pot
- 1 Electric chopper or blender
- 1 Oven dish 20 x 35 cm (8×12 in)
Ingredients
Spinache/ cheese mix
- 200 g Spinach fresh
- 2 tsp Olive oil , to saute the onion
- 1 Onion
- 1 clove Garlic pressed
- 500 g Ricotta (2 cups)
- 200 g Feta cheese (7 oz) ,crumbled
- 120 g Parmesan (1 cup) (half in the mixture and half for sprinkling)
Béchamel sauce
- 4 tbsp Butter
- 4 tbsp All-purpose flour
- 1 liter Milk (4 cups)
- ½ tsp Black pepper
- 1 tsp Salt
- ¼ Nutmeg freshly grated
Assemble
- 15 Sheets Lasagna sheets
- 90 g Mozzarella (1 cup) , grated
Instructions
Spinach – Cheese mixture
- Sauté a mix of baby and regular spinach until wilted. Drain well.
- Sauté the onion and garlic until fragrant, then combine them with the spinach in an electric chopper or blender. Pulse the mixture until it’s smooth
- In a pan over low heat, combine the spinach mixture, ricotta, feta, and half of the Parmesan. Stir gently until everything is well blended and creamy. Once combined, remove from heat.
Béchamel sauce
- Place of butter in a saucepan over medium heat. Let it melt completely.
- Add 2 tablespoons of all-purpose flour to the melted butter.
- Whisk continuously for about 1-2 minutes until it forms a smooth paste. This cooks out the raw flour taste.
- Gradually pour in milk, a little at a time, while whisking constantly. This helps avoid lumps.
- Continue whisking as the sauce heats up and thickens. This usually takes 3-5 minutes.
- Add a pinch of salt, freshly grated nutmeg, and white or black pepper to taste. Stir well to combine.
Powder Béchamel
- Mix it according to package. Add some extra milk if it to thick, season with nutmeg. For this recipe you need to have about 1 litre of Béchamel (4 cups)
Assemble
- Preheat the oven to190°C (375°F).
- In a baking dish 20 x 35 cm (8×12 in), start with a thin layer of béchamel sauce to prevent sticking. Add a layer of lasagna sheets on top.
- For the remaining layers, alternate between lasagna sheets, béchamel, the spinach-cheese mixture, and a sprinkle of parmesan.
- For the final layer, top with lasagna sheets, a generous spread of béchamel, a final sprinkle of parmesan, and grated mozzarella to finish.
Bake
- Cover your dish loosely with foil and bake for about 30 minutes. Then,remove the foil and bake for another 10 -15 minutes to let the top get golden and bubbly.
Enjoy!
