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Spinach & ricotta lasagne

Spinach, ricotta and pine nut lasagne in a rectangular baking dish

Spinach & ricotta lasagne

Name: Spinach & ricotta lasagne
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Italian
Ingredients: 85g parmesan (or vegetarian alternative), finely grated; 250-300g dried lasagne sheets; 50g pine nut; 85g butter; 85g plain flour; 4 bay leaves; 1 ½l milk; good grating nutmeg; 2 onions finely chopped; 1 tbsp olive oil; 700g fresh spinach leaves; 250g ricotta

Alice Shields

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Serves 6

Easy

Prep: 30 mins

Cook: 1 hr - 1 hr and 20 mins

A star rating of 4 out of 5.22 ratingsRate

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This spinach, ricotta and pine nut lasagne combines classic flavours, served in a layered Italian pasta bake with creamy white sauce and a dusting of nutmeg

Vegetarian

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A star rating of 4.3 out of 5.8 ratings

Alice's tips for making spinach and ricotta lasagne:

This lasagne is perfect for making ahead. I often assemble it the day before, then cover and chill overnight. Simply bake it straight from the fridge, adding an extra 10 minutes to the cooking time if needed.
For a richer flavour, you can swap half the ricotta for a good-quality feta. It brings a pleasant tang and works well with the spinach.
I always squeeze as much moisture as possible from the spinach before mixing it with the ricotta. It only takes a minute, but it helps prevent the lasagne from becoming watery as it bakes.
I love serving this lasagne with a crisp green salad and garlic bread. Any leftovers can be reheated gently in the oven - I find the flavours are even better the next day.

Ingredients

Nutrition

Units:

MetricUS

85g parmesan

(or vegetarian alternative), finely grated
250-300g dried lasagne

sheets
50g pine nut

For the white sauce

85g butter
85g plain flour
4 bay leaves
1 ½l milk
good grating nutmeg

For the spinach layer

2 onions

finely chopped
1 tbsp olive oil
700g fresh spinach

leaves
250g ricotta

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Nutrition: per serving

kcal654
fat34.1g
saturates16.6g
carbs57.8g
sugars17.6g
fibre5.9g
protein29.1g
salt1.3g

low

Method

step 1

First make the white sauce. Melt the butter and flour together in a big saucepan, and cook the paste for a couple of mins. Add the bay leaves, then gradually whisk in the milk, little by little, until you have a nice smooth sauce. Bubble for a few mins, then season with salt, pepper and nutmeg. Remove the bay leaf, cover with cling film (lay it directly onto the sauce) until ready to use.
step 2

Gently cook the onions in the oil until really soft. Put the kettle on. Put half the spinach in a big colander and pour over the boiling water to wilt. Repeat with the rest of the spinach, let it cool a little then squeeze as much liquid as you can out of the spinach. Roughly chop and stir into the onions with the ricotta, a small ladle of the white sauce and most of the parmesan. Season well.
step 3

Heat oven to 200C/180C fan/gas 6. Spread a quarter of the sauce into the base of a big baking dish, then dollop over a third of the spinach mixture. Top with a layer of lasagne sheets, then repeat the layers – a quarter of the sauce, third of the spinach mix and some lasagne sheets. Finish with the remaining sauce and scatter over the remaining parmesan. Bake for 40-50 mins until the lasagne is cooked through and the top golden, scattering over the pine nuts with 10 mins to go.

Alice Shields

Alice is the Acting Food Editor at Good Food and a London-based food writer, editor and recipe developer. After training as a pastry chef and working in professional kitchens, she developed recipes and food content for leading publications including Jamie magazine and Good Housekeeping. She is particularly passionate about baking bread, is a strong pasta enthusiast and lover of chocolate fondant. See more of Alice's recipes

Front facing headshot of Alice Shields, Good Food's acting food editor

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A star rating of 4 out of 5.22 ratings

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