Welcome to Sweet Emily, where we make baking simple for busy parents and beginners! This Creamy White Spinach Lasagna is the ultimate comfort food, perfect for any weeknight or special gathering. With layers of tender noodles, rich white sauce, and fresh spinach, it’s a delightful meatless meal that’s both satisfying and incredibly easy to make. Get ready to enjoy a truly impressive dish.
Table of Contents
Why You’ll Love This White Spinach Lasagna
Discover why this luscious white spinach lasagna will become a family favorite:
- Delicious and satisfying meatless meal. It’s hearty enough for everyone without any meat!
- Layers of creamy, garlicky white sauce. Our homemade béchamel is surprisingly simple.
- Easy enough for weeknights. Minimal prep makes this a perfect dinner solution.
- Impressive for guests. This elegant dish always gets rave reviews.
- Simple homemade sauce, no intimidation. You’ll master this creamy white sauce in no time.
- Meal prep friendly. Assemble it ahead of time for even easier baking.
Ingredients
Gather these simple ingredients to create your delectable White Spinach Lasagna:
- 12 ounces lasagna noodles (regular or oven-ready)
- 16 ounces baby spinach
- 12 ounces mozzarella cheese, shredded
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 3 cloves fresh garlic, pressed or minced
- 16 ounces whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 teaspoons salt
- 1 teaspoon black pepper
- Freshly chopped parsley, for garnish
Notes & Substitutions
Lasagna Noodles: For extra convenience, choose oven-ready noodles. If using regular noodles, cook them al dente as directed. Baby Spinach: Fresh baby spinach is best here. You can use thawed and well-squeezed frozen chopped spinach if fresh isn’t available. Spinach, particularly baby spinach, is a nutritional powerhouse.
Healthline highlights the many benefits of spinach, including its potential to improve eye health, reduce oxidative stress, and support heart health. Cheeses: Whole milk ricotta provides the richest, creamiest texture. Pre-shredded mozzarella works fine, or shred your own for better melt. Milk: Whole milk creates the most luxurious, thick sauce.
Lighter milks can be used, but the sauce will be less rich. Butter: Unsalted butter gives you control over the total salt content. If using salted butter, reduce the added salt. Garlic: Freshly pressed garlic offers the best flavor. Avoid garlic powder for this recipe.
Equipment
You’ll need just a few basic kitchen tools for this White Spinach Lasagna:
- 9×13 inch baking dish
- Large saucepan
- Whisk
- Cutting board and knife
- Measuring cups and spoons
Instructions
Creating this amazing White Spinach Lasagna is a breeze with our step-by-step guide.
Prepare Lasagna Components
- Preheat your oven to 350˚F (175˚C). If using regular lasagna noodles, cook them according to package directions until al dente. Drain them well and set aside. Place the baby spinach in a microwave-safe bowl. Heat it in 30-second increments until it just begins to wilt, then squeeze out any excess water.
Make the Creamy White Sauce
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour constantly. Continue whisking until the mixture forms a paste and begins to bubble and thicken, about two minutes. This creates your roux. A roux, as defined by Wikipedia, is a mixture of flour and fat cooked together and commonly used as a thickening agent for sauces and stews.
- Slowly whisk in the whole milk, a little at a time, ensuring it’s fully incorporated and no lumps remain. Increase the heat to high and bring the sauce to a gentle boil, then reduce the heat to low. Simmer for 3-4 minutes, whisking occasionally, until the sauce has noticeably thickened.
- Stir in the pressed garlic, salt, and black pepper. Finally, mix in the whole milk ricotta and grated Parmesan cheeses until the sauce is completely smooth. Remove the creamy white sauce from the heat.
Assemble the Lasagna
- Spread a thin layer of the creamy white sauce in the bottom of your 9×13 inch baking dish. Arrange a single layer of cooked lasagna noodles over the sauce, trimming if needed to fit.
- Next, spread another generous layer of sauce on the noodles. Distribute about half of the wilted spinach evenly over the sauce, and then top with a layer of shredded mozzarella cheese. Repeat this process: another layer of noodles, then sauce, the remaining spinach, and more mozzarella cheese. Finish the lasagna with a final layer of noodles, spread with the last of the white sauce, and top generously with the remaining mozzarella cheese.
Bake and Serve
- Bake the White Spinach Lasagna in the preheated oven for 40-50 minutes. It should be completely heated through, and the cheese on top should be melted and bubbly. For a beautiful golden-brown crust, optionally broil the lasagna for the last 5 minutes. Watch it closely to prevent burning.
- Remove the lasagna from the oven and let it rest for 5-10 minutes before slicing. This resting time helps the layers set, making for cleaner slices. Garnish with freshly chopped parsley just before serving warm.
Pro Tips for Perfect White Spinach Lasagna
Follow these expert tips for an even better White Spinach Lasagna every time:
- Whisk milk slowly when making the sauce to prevent lumps and ensure a silky smooth béchamel.
- Wilt spinach properly and squeeze out as much moisture as possible to avoid a watery lasagna.
- Ensure even layering for balanced flavors and textures in every single bite.
- Broil cheese carefully if you want a golden, bubbly crust; keep a close eye to prevent burning.
- Prepare white sauce 1 day ahead to save time on baking day. Store it covered in the fridge.
- Wilt spinach 2-3 days in advance and refrigerate it. Squeeze out moisture right before assembly.
- Assemble lasagna up to 48 hours before baking. Cover tightly and refrigerate until ready to bake.
Serving Suggestions & Variations
What to Serve with White Spinach Lasagna
This comforting white spinach lasagna pairs wonderfully with light, fresh sides.
- Classic garlic bread is a must for soaking up extra sauce.
- A crisp green salad with a bright vinaigrette offers a refreshing contrast.
- Easy roasted vegetables, like asparagus or broccoli, add healthy greens.
- Parmesan roasted cauliflower is another fantastic, flavorful vegetable option.
Recipe Variations
Get creative with your White Spinach Lasagna by trying these delicious twists:
- White Chicken Lasagna: Add 2 cups of cooked, shredded chicken to the layers.
- Roasted Vegetable Lasagna: Incorporate other roasted vegetables such as bell peppers or zucchini.
- Sausage and Mushroom Lasagna: Brown Italian sausage and sautéed mushrooms for a heartier dish.
- Gluten-Free: Simply use your favorite brand of gluten-free lasagna noodles.
Storage & Freezing Instructions
This white spinach lasagna is excellent for meal prep and freezing.
- Refrigerating Leftovers: Store any cooled leftover lasagna in an airtight container in the refrigerator for 3-4 days.
- Freezing Unbaked Lasagna: Assemble the lasagna as directed, but do not bake. Cover the dish tightly with plastic wrap, then aluminum foil. Freeze for up to 6 months. Thaw in the refrigerator overnight before baking.
- Freezing Baked Lasagna: Let the baked lasagna cool completely. Portion into individual servings or leave whole. Wrap tightly in plastic wrap, then foil, and freeze for up to 1 month.
- Reheating: Thaw frozen portions in the refrigerator. Reheat in the oven at 350°F (175°C) until heated through, or microwave individual slices until warm.
Nutrition Information
This Creamy White Spinach Lasagna offers a hearty and satisfying meal packed with essential nutrients. It’s a great source of protein, calcium, and Vitamin A. Enjoy this fulfilling dish knowing it provides substantial energy and goodness.
| Nutritions | Amount |
|---|---|
| Calories | 453 kcal |
| Carbohydrates | 40 g |
| Protein | 21 g |
| Fat | 23 g |
| Saturated Fat | 14 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 6 g |
| Trans Fat | 0.3 g |
| Cholesterol | 75 mg |
| Sodium | 788 mg |
| Potassium | 495 mg |
| Fiber | 2 g |
| Sugar | 6 g |
| Vitamin A | 4306 IU |
| Vitamin C | 11 mg |
| Calcium | 422 mg |
| Iron | 2 mg |
Frequently Asked Questions (FAQ)
Can I use no-boil lasagna noodles?
Absolutely! No-boil noodles work well, just ensure there’s enough sauce to properly hydrate them during baking. You might need a slightly saucier white spinach lasagna.
How do I prevent watery lasagna?
The key is to thoroughly wilt your spinach and squeeze out as much excess moisture as possible. Also, let the lasagna rest for at least 10 minutes after baking before slicing.
Can I add meat to this recipe?
Yes, you certainly can! Brown ground Italian sausage, cooked shredded chicken, or ground turkey can be added to the layers for a meatier dish.
Conclusion
This Creamy White Spinach Lasagna truly delivers on flavor and ease, making it a perfect addition to your recipe repertoire. Its rich, garlicky white sauce and tender spinach layers create a comforting meal that’s hard to resist.
Whether for a quick weeknight dinner or entertaining guests, this vegetarian casserole is versatile and a guaranteed crowd-pleaser. We hope you enjoy making and sharing this delicious dish!
Creamy White Spinach Lasagna: An Easy & Flavorful Casserole
Equipment
- oven
- Large saucepan
- Whisk
- Microwave-safe bowl
- 9×13 inch baking dish
Ingredients
Main Ingredients
- 12 ounces lasagna noodles
- 16 ounces baby spinach
- 12 ounces mozzarella
- 1/2 cup butter (one stick)
- 1/2 cup flour
- 4 cups whole milk
- 3 cloves garlic (pressed)
- 16 ounces whole milk ricotta
- 1/2 cup grated parmesan
- 2 teaspoons salt
- 1 teaspoon pepper
- freshly chopped parsley
Instructions
Instructions
- Preheat the oven to 350˚F.
- Cook lasagna noodles until al dente according to package directions.
- Wilt spinach in a microwave-safe bowl using 30-second increments; set aside.
- Melt butter in a large saucepan over medium heat, then whisk in flour for about 2 minutes until it bubbles and thickens.
- Slowly whisk in milk until smooth, bring to a boil, then reduce heat and simmer for 3-4 minutes until the sauce thickens.
- Stir in garlic, salt, and pepper, then mix in ricotta and parmesan cheeses until smooth; remove from heat.
- Spread a thin layer of sauce in a 9×13 inch baking dish, then top with a layer of lasagna noodles.
- Layer noodles with sauce, half of the spinach, and mozzarella, then repeat with another layer of noodles, sauce, the remaining spinach, and mozzarella. Finish with a final layer of noodles, sauce, and mozzarella.
- Bake at 350˚F for 40-50 minutes until heated through and cheese is melted, then let it set for 5-10 minutes after removing from the oven.
- Optionally, broil for the last 5 minutes to brown the cheese on top.
- Garnish with parsley and serve warm.