Lasagna with spinach and ricotta
The first time I tried making spinach and ricotta lasagna, I got frustrated because I used a pan that was too small and crammed everything in. The sheets didn’t fit, they piled up on top of each other, and I couldn’t cut a single slice that didn’t collapse instantly. Then I got the hang of it; I used a deeper baking dish, and let me tell you, it was a game changer. Now I make it quite often, especially when I’m not in the mood for meat but want something hearty, cheesy, and still light enough not to feel heavy afterward. It’s one of those dishes that looks labor-intensive, but with a little patience, it works well for a weekend meal or when I need something to keep me full all day. I buy spinach in large bags, fresh, and chop it at home because I’ve never had the patience to squeeze out frozen spinach, and it always ends up too watery, which I don’t like. Not to mention that once you get the main steps down, you can adapt it with whatever you have in the fridge.
For quick info: it takes about 1 hour and 15 minutes including cleanup (30-40 minutes in the oven), and you’ll make a large tray – 6-8 generous servings, maybe even 10 if you have other dishes on the table. The difficulty level… medium, I think, meaning it’s not panic-inducing, but you won’t finish it quickly either, as you still need to chop, mix, assemble, and clean up afterward.
I keep coming back to this version because it’s tasty without being heavy; it fills you up nicely, has exactly what I love: plenty of cheese, a hint of greenery, and a lovely texture. Plus, every time I make it, I feel like I’m solving multiple meals at once – it works for dinner, lunch the next day, and even cold if you’re on the go. And if you have guests or want to put something on the table that brings everyone together, you don’t have to serve individual portions; just bring out the tray, and everyone can take as much as they want.
1. I start simply – butter (don’t skip it; without butter, the flavors won’t meld as well) and olive oil, over low heat, in a large skillet with reasonably high sides. The butter gives a “serious” flavor, and the oil prevents burning, so don’t be stingy, but don’t overdo it either, as it can soak into the sheets and that’s not ideal.
2. I finely chop the onion so you don’t feel large chunks. Tip: sprinkle a pinch of salt over it from the beginning; it softens quicker. Let it cook until it becomes translucent, don’t fry it, just enough to lose the raw smell. Spinach – here’s the tricky part. I wash it well, tear off the thick stems if there are any, then chop it into larger pieces; don’t crumble it like you would for a salad. Put all the spinach over the onion, add salt, mix, cover, and stay close. At first, it seems like too much, filling the pan, but in a maximum of 5 minutes, it wilts down more than you’d believe. I try to keep the heat medium so the leaves don’t blacken, just enough to release water and soften. When you no longer see puddles in the pan, turn off the heat. If it seems too watery, leave it uncovered for the last minute and stir frequently.
3. I transfer the drained spinach to a large bowl. I let it cool slightly so the eggs don’t scramble when I add the cheese. Ricotta – I break it up by hand so it’s crumbled, not straight from the container; it’s easier to mix. I add the eggs (sometimes just one if the mixture seems too liquidy, depending on how well you drained the spinach), salt, pepper, a pinch of nutmeg, and then 5-6 tablespoons of grated Parmesan. I mix everything with a large fork until it forms a paste that’s not too wet or too dry. The consistency is like eggplant salad, that’s how I feel it. If you’ve added the egg and it still seems too soft, sprinkle a bit of breadcrumbs or more Parmesan.
4. Mozzarella – either cut it into small cubes or grate it with a large grater (I prefer cubes, but when I’m in a hurry, I use the grater; it melts more evenly). Make sure to use fresh mozzarella, not the kind meant for pizza, or else it melts poorly and turns rubbery.
5. For assembling: in the greased baking dish with a bit of olive oil (more at the corners to prevent sticking), I first put a thin layer of the spinach filling. This is to prevent the first sheet from sticking to the bottom and to give it flavor underneath. Next come the lasagna sheets, without blanching them if they are fresh (I blanch the dried ones for 1 minute, only if I’m patient). I sprinkle a few tablespoons of olive oil over the sheets, then another layer of spinach, pieces of mozzarella, and grated Parmesan. I continue like this, layering until I run out of space (I usually have 3-4 layers), with the last layer being cheese all over, and a generous amount of Parmesan on top to create a nice crust.
6. In the oven, it goes at 180°C, in the middle, for about 30-40 minutes. I don’t like to leave it in until it turns dark brown on top, as then it’s dry, but it shouldn’t be liquid in the middle either. Sometimes I cover it with aluminum foil for the first 20 minutes and remove it at the end to get the crust. If you’re using dried sheets and haven’t added béchamel (I don’t always make it, only if I feel like making a quick béchamel), leave the tray covered in the oven for 5 minutes after turning off the heat; it helps with hydration.
7. I take the tray out, and here’s the hardest part: I let it sit for at least 10-15 minutes to settle. If I cut into it right away, it collapses and everything slides; no one has the patience to wait for photos then.
It’s great warm, but I swear it’s even better the next day when the flavors have melded and the texture is more compact.
I can’t stress enough that if you add too much mozzarella, it turns out like pizza, not lasagna. Many get excited and pile it on, and everything just oozes out, losing structure. For a large tray, I find 3-4 balls of mozzarella to be perfect, neither more nor less.
Tip: if you want something creamier and to have a “sauce” layer between the sheets, quickly make a béchamel – butter, flour, milk, salt, pepper, a hint of nutmeg – and put a bit between layers or on top. When I feel like making it richer, I do this. But I never put in too much, just enough to bind, not to run.
For drinks, a chilled dry white wine works perfectly, and it’s also great with mineral water with lemon. If I want a complete meal, I’ll add a simple green salad with lemon and good oil, or when I want something heartier, I’ll grill some zucchini on the side or top it with poached eggs for those wanting extra protein.
If you have leftover cheese in the fridge, you can add a bit of telemea, but not too much, as it ruins the combination. Salty cheese doesn’t work in large quantities here, just enough to give it a kick. For a complete menu, pair it with a creamy soup at the start (pumpkin, pea, whatever you have) and this lasagna as the main course. Maybe a simple dessert, like baked fruit or yogurt with honey at the end.
Other recipes I make in a similar style – mushroom lasagna, pumpkin lasagna, or if I have nettles in season, I use nettles instead of spinach. Generally, any tender greens go well with ricotta and mozzarella, according to taste.
VARIATIONS: Instead of spinach, you can use kale, sorrel, or nettles, as I mentioned, but they must be well drained; otherwise, water will accumulate at the bottom of the tray. Sometimes I also add a few chopped sun-dried tomatoes or even a handful of toasted pine nuts. For those wanting something lighter, leave out half the Parmesan and use cottage cheese instead of ricotta (it won’t taste the same, but it works).
What pairs best with it? Honestly, a very simple salad – baby spinach leaves, good oil, a bit of vinegar, coarse salt. Or grilled vegetables, or if you want to feel like you’ve eaten something “serious,” add some veggie meatballs or a thin frittata.
FREQUENTLY ASKED QUESTIONS:
1. What lasagna sheets do I use?
I prefer fresh ones; I get them from the pasta fridge since they don’t need blanching. Dried ones work too, but you should blanch them a bit first or put a bit of béchamel between layers to hydrate them so they don’t remain hard.
2. Can I use frozen spinach?
Yes, but thaw it and squeeze out all the water; otherwise, the filling will be too watery. I definitely prefer fresh; it has a livelier taste and isn’t watery.
3. Can it be made without eggs?
It can, but the mixture will be a bit crumbly and won’t bind as well. You can add a bit of breadcrumbs or more ricotta to compensate.
4. What if I don’t have ricotta?
In a pinch, you can use cottage cheese, very well-drained curd cheese, or even mascarpone (but it’ll be richer). It won’t taste the same, but no one will complain.
5. How do I prevent the lasagna from being watery?
Drain the spinach well. Let it sit in a sieve, even pressing it gently with the back of a spoon. And don’t overdo the sauces, especially if you’re not using béchamel.
6. What do I do if it burns on top?
Aluminum foil for the first half of the time saves the crust. If it’s still too browned, next time place the tray lower in the oven, not in the middle.
7. Can it be frozen?
Yes, but only after it has cooled completely, in individual portions. When you thaw it, place it directly in the oven, not the microwave, or everything will collapse.
NUTRITIONAL VALUES (approx, per serving based on 8 large servings): 320-350 kcal, of which about 15-16g protein, 18-20g fat (depending on how much butter and cheese you use), the rest carbohydrates. It’s a filling meal, with decent fat, some calcium; it’s not super “dietetic,” but it’s not as heavy as a meat lasagna with fatty sauces. Thanks to the spinach, you also get iron and some fiber, but don’t try to make it “light,” as it ruins the flavor. It’s suitable for a vegetarian diet (if you don’t add eggs, it’s ovo-lacto).
HOW TO STORE AND REHEAT:
After it has cooled, slice it and put it in a container in the fridge for up to 3 days. If you reheat it in the microwave, put a few drops of water on each portion to prevent it from drying out. It’s best reheated in the oven at 150°C, covered with foil, for about 10 minutes. Leftover slices can be frozen, but they should be tightly wrapped, or they’ll take on a fridge taste.
INGREDIENTS + the role of each:
- Lasagna sheets (fresh or dried) – provide structure, bind everything, absorb moisture, make it “lasagna,” not pudding
- Fresh spinach (about 1 kg, once it wilts, it’s just right) – the base, gives flavor, texture, and color; you can also use frozen, but well-drained
- Ricotta (500 g) – creaminess, slightly sweet, binds the filling
- Eggs (2) – hold the mixture together, help with binding; you can use just one if the spinach seems too “wet”
- Onion (1) – basic flavor, without onion, the whole thing is flat
- Butter (40 g) and olive oil (4 tablespoons) – butter for flavor, oil to prevent the butter from burning; together they allow the onion to sauté gently and add aroma
- Grated Parmesan (5 tablespoons for the filling, another 150 g for the top and layers) – saltiness, intense flavor, crunchy crust at the end; don’t replace it with “cheddar”
- Mozzarella (4 balls) – melting, creamy layer, texture; it should be fresh, not the hard kind for pizza
- Nutmeg (pinch) – subtle flavor, enhances the taste of spinach; don’t add too much, as it becomes bitter
- Salt, pepper – regulate the final taste; you can’t do without them, but in moderation, especially if you’re using plenty of Parmesan.
Ingredients: lasagna sheets (I used fresh ones) 1 kg spinach 500 g ricotta 1 onion 40 g butter 4 tablespoons olive oil 2 eggs 5 tablespoons grated parmesan a pinch of nutmeg salt pepper 4 mozzarella 150 g parmesan
