Spinach Lasagna

Cheesy and leafy fresh spinach lasagna is made with a hint of nutmeg. Layers of lasagna noodles are laid out with three different types of cheese and an exquisite white bechamel sauce in between and baked into golden brown vegetarian lasagna.

📝 Ingredients

• 1/2 tablespoon garlic cloves
• 4 tablespoon unsalted butter
• 1/4 cup all-purpose flour
• 1.5 cups chicken broth
• 1 cups half and half ((or equal parts of heavy cream and milk))
• 1 cup mozzarella
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 medium onion (finely chopped)
• 1 tablespoon garlic cloves (minced)
• 700 grams fresh spinach leaves ( (24 ounces) ref note 1)
• 2 eggs
• 1 cup mozzarella
• 400 grams riccotta ((15 oz))
• 3/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• large Pinch of nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 sheets Lasagna Sheets
• 1 cup mozzarella to sprinkle on top

👨‍🍳 Instructions

1. 1--- Make White Sauce ---
2. 2Heat Olive oil and butter in a saucepan. Saute garlic for 30 seconds until fragrant.
3. 3Stir in flour and saute for a minute on low heat. The mixture should bubble. Make sure the flour mixture doesn't brown, as we need the sauce to be white in color.
4. 4Lower the heat. Slowly stir in the chicken stock followed by half and half. The mixture should be smooth and lump-free.
5. 5Switch off the heat. Season the sauce with salt and pepper. Stir in 1 cup of mozzarella cheese.
6. 6--- Make Spinach filling ---
7. 7If using fresh spinach - Blanch spinach in hot water for 1 minute. Then put it in ice-cold water. Drain well. Chop blanched spinach and squeeze as much water as possible.
8. 8If using frozen spinach, defrost and squeeze well to drain all the liquid.
9. 9Heat another tablespoon of oil in a skillet. Add chopped onion and garlic. Saute until the onion has softened and the garlic is aromatic.
10. 10Add spinach to the skillet. Cook for 3-4 minutes so that any remaining water from the spinach evaporates. Let the mixture cool down.
11. 11Drain ricotta cheese well.
12. 12In a big mixing bowl add cooked spinach mixture, mozzarella cheese, ricotta cheese, parmesan, eggs, Italian seasoning, salt, and pepper. Mix everything well.
13. 13--- Making Spinach Lasagna ---
14. 14In a big vessel bring enough water to a boil. Season with enough salt. Cook 12 sheets of lasagna until just al dente. If it is little undercooked absolutely fine, as we will bake again along with the sauce and the pasta will get cooked just fine.
15. 15Preheat oven to 425 F / 200 C
16. 16Prepare a 9X13 inch baking dish. Spread a couple of tablespoons of the white sauce.
17. 17Arrange 3 sheets of lasagna. Spread 1/2 cup of spinach mixture (divid spinach mixture to 3 parts) on top then spread 1/3 cup of white sauce.
18. 18Repeat the above step 2 more times. The layering should end with the lasagna sheets as the top layer.
19. 19Spread the remaining white sauce on top. Poke 6-7 toothpicks spaced apart. This will prevent the foil from sticking to the sauce. Loosely cover the baking dish with foil. Bake for 30 minutes.
20. 20Carefully remove the baking dish from the oven. Remove the foil and toothpicks.
21. 21Sprinkle 1 cup of mozzarella cheese. Bake again for. 10-12 minutes, until the cheese is bubbly and small brown spots appear.
22. 22Sprinkle fresh parsley on top. Let the lasagna rest for 10 before cutting. This will ensure clean slices.