Spinach Lasagna

Active Time:

45 mins

Total Time:

1 hr 40 mins

Yield:

8 servings

There are many iterations of spinach lasagna but this one is our favorite because of its simplicity and its generous use of cheese. While decadent, the spinach is a nice foil to all the richness, and even makes getting your vegetables seem easier than ever. To get the best spinach flavor, this recipe calls for a sautéed fresh spinach that’s whirled with ricotta and Parmesan before being tucked into layers of noodles. Be sure to squeeze the spinach as dry as possible to get the best lasagna texture.

Frequently asked questions

Does spinach need to be cooked before putting in lasagna?

Yes, spinach contains a lot of water so it needs to be cooked to remove excess moisture before being added to lasagna. This can help prevent the lasagna from becoming too watery during baking.

Why is my spinach lasagna watery?

Spinach lasagna may be watery if the spinach releases excess moisture during baking. To prevent this, use pre-cooked or well-drained spinach. Additionally, avoid overloading the lasagna with too much sauce, and allow it to rest after baking to firm up.

Can you use frozen spinach instead of fresh?

Yes, you can use frozen spinach but be sure to squeeze it as dry as possible with a clean kitchen towel before using to avoid the lasagna from being watery.

Notes from the Food & Wine Test Kitchen

To remove excess water from spinach, squeeze or press it between paper towels or a clean kitchen cloth. Alternatively, use a fine-mesh strainer to drain and press out the moisture.

Make ahead

Freeze spinach lasagna by wrapping tightly in plastic wrap, then aluminum foil, or place portions in freezer-safe containers. Frozen spinach lasagna can be stored for 1 to 2 months. To reheat, thaw it in the refrigerator overnight, then bake it in the oven until heated through.

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Ingredients

Spinach Ricotta

1/4 cup olive oil
1 cup medium sweet onion, finely chopped (about 1 cup)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 (8-ounce) packages fresh baby spinach
1 (15-ounce) container whole-milk ricotta cheese
1 ounce Parmesan cheese, grated (1 cup)
1 large egg, beaten

Mornay Sauce

4 tablespoons unsalted butter
2 tablespoons minced garlic cloves (from 6 large cloves)
1/4 cup all-purpose flour
4 cups whole milk
8 ounces Gruyère cheese, shredded (about 2 cups)
1 teaspoon kosher salt
1/8 teaspoon ground nutmeg

Lasagna

12 uncooked lasagna noodles
1 pound whole-milk mozzarella cheese, shredded (4 cups), divided

Directions

Prepare the Spinach Ricotta

Heat oil in a large deep-sided skillet over medium-high. Add onion, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; cook, stirring occasionally, until translucent, about 4 minutes. Add spinach, a few handfuls at a time, and cook, stirring often, until all spinach is wilted, about 5 minutes. Transfer to a mesh strainer, and press spinach to remove as much liquid as possible. Set aside 1 1/2 cups spinach mixture. Transfer remaining 1 cup spinach mixture to a food processor; pulse until finely chopped, 8 to 10 pulses. Transfer finely chopped spinach to a large bowl. Add ricotta, Parmesan, egg, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; fold until well combined (makes 3 cups). Set aside.
Prepare the Mornay Sauce

Wipe large deep-sided skillet clean; add butter, and heat over medium. Add garlic; cook, stirring occasionally, until fragrant, about 1 minute. Add flour, and cook, stirring constantly, until roux is light golden, about 1 minute. Gradually whisk in milk, and bring to a simmer over medium; simmer, stirring often, until sauce thickens enough to coat the back of a spoon, about 3 minutes. Gradually whisk in Gruyère cheese until fully melted and smooth. Remove from heat, and stir in salt and nutmeg.
Cook lasagna noodles according to package instructions in a large pot of boiling salted water, stirring occasionally, until al dente. Drain noodles, and rinse under cold water. Dry noodles between layers of paper towels.
Preheat oven to 350°F. Spread 3/4 cup Mornay Sauce in the bottom of a 13- x 9-inch metal pan or ceramic baking dish. Top with 3 noodles. Spread 1 cup of Spinach Ricotta over the noodles; top with 1/2 cup of the reserved spinach mixture, 1 cup mozzarella, and 3/4 cup Mornay Sauce. Repeat the layering process 2 times. Top with remaining 3 noodles, 1 cup Mornay Sauce, and 1 cup mozzarella. Cover with aluminum foil coated with cooking spray to avoid the cheese sticking. Bake for 30 minutes. Remove foil, and continue bake until the lasagna is bubbling along edges and a crust starts to form on top, about 15 minutes. Increase oven temperature to broil (do not remove lasagna from oven); broil until cheese is browned and bubbly, 3 to 5 minutes. Remove from oven, and let stand 30 minutes before serving.