Lasagne bake with ricotta and spinach

Ingredients

• 350 glasagne sheets
• 600 gfrozen spinach
• 300 gricotta
• 1egg
• 80 ggrated Grana
• 100 gbutter
• 200 gpourable béchamel
• 1 tablespoonextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cook the spinach

   Thaw the spinach in a very small amount of water, then squeeze it dry and chop it. Fry it in a pan for a few minutes with half the butter, salt and pepper.

2. 2

   Mix the filling

   Put the ricotta in a bowl and add the warm spinach, three-quarters of the Grana, three-quarters of the béchamel, the egg, salt and pepper.

3. 3

   Combine well

   Mix thoroughly until all the filling ingredients are evenly combined.

4. 4

   Cook the pasta

   Cook the lasagne sheets in plenty of salted water with a tablespoon of oil until very al dente. Drain them and cool them with cold water.

5. 5

   Lay out sheets

   Arrange the lasagne sheets on a tea towel without overlapping them.

6. 6

   Start layering

   Generously butter an oven dish. Lay down a first layer of lasagne sheets, cover with a layer of the ricotta and spinach mixture, and level it out.

7. 7

   Continue layering

   Keep alternating layers of lasagne and filling.

8. 8

   Finish with pasta

   End with a layer of lasagne sheets.

9. 9

   Make the topping

   Melt the remaining butter, then stir in the remaining Grana and béchamel.

10. 10

    Bake the lasagne

    Pour the mixture over the top layer of lasagne and bake in a preheated oven at 180°C for about 30–40 minutes.

What is ricotta and spinach lasagne?

Lasagne is an Italian baked pasta dish built from layers, with regional and household versions that use different fillings and sauces. This version pairs ricotta and spinach between pasta sheets, then tops the dish with béchamel, butter and Grana.

The filling works because the ricotta makes the spinach creamy, while the egg helps bind the mixture as it bakes. Cooking the sheets very al dente gives them room to soften in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 807 calories, 35g protein, 75g carbs, 42g fat.

The lasagne sheets provide most of the carbohydrates, while ricotta, egg and Grana contribute protein. Butter, ricotta and béchamel make up much of the fat; pair a portion with a generous green salad or vegetables for a more balanced plate.

Getting the spinach ready

Squeeze it dry: thawed spinach holds a lot of water, so press it firmly before chopping and frying. Removing excess moisture helps keep the filling thick rather than watery.

Warm, not hot: let the spinach cool slightly before mixing it with the ricotta and egg. This makes the filling easier to combine evenly.

Building the filling

Ricotta and egg: mix them with the spinach to make a cohesive layer that stays in place between the pasta sheets. Season the mixture before assembling so the flavour is distributed throughout.

Grana and béchamel: reserve about a quarter of each for the topping, as directed. The rest enriches the filling without losing the distinct finish on top.

Handling the lasagne sheets

Very al dente: drain the pasta before it is fully tender, since it will continue cooking in the oven. Follow the packet guidance for the initial boil and check the sheets early.

Keep them separate: cooling the sheets and laying them out without overlap makes them easier to handle. This also helps prevent them sticking together while you assemble the dish.

Layering the bake

Even layers: spread the filling level across the pasta so each serving has a similar balance of spinach and ricotta. Continue alternating until the filling is used, then finish with pasta.

Butter the dish well: coat the oven dish generously before adding the first sheet. This helps the base release more easily when serving.

Knowing when it is ready

Oven timing: bake at 180°C for about 30–40 minutes, as the recipe specifies. The total time is given as 55 minutes, so allow for the different preparation stages as well as baking.

Check the top: look for a hot, lightly browned finish and bubbling around the edges. If the top is colouring quickly, keep an eye on it as it completes its bake.

Serving ideas

Fresh contrast: serve the lasagne with a crisp green salad dressed simply with olive oil and vinegar. The fresh leaves balance the richness of the butter, cheese and béchamel.

For a fuller meal, add roasted or steamed vegetables alongside it. Let the bake settle briefly after it comes out of the oven so the layers are easier to portion.

Recipe notes & tips

• Squeeze the thawed spinach firmly to remove as much water as possible.
• Keep the pasta sheets very al dente, as they will cook further in the oven.
• Cool the sheets with cold water and lay them out separately to make assembly easier.
• Reserve three-quarters of the Grana and béchamel for the filling, leaving the rest for the topping.
• Spread each layer of filling evenly so the bake portions neatly.

Variations

• Add nutmeg: grate a little into the ricotta and spinach mixture for a warm, savoury note.
• Use fresh spinach: wilt it in a pan, then squeeze out excess moisture and chop it before mixing.
• Change the cheese: use another hard, mature Italian-style cheese in place of the Grana.
• Add herbs: stir chopped parsley into the filling for a fresh herbal accent.
• Make individual portions: layer the pasta and filling in small ovenproof dishes, keeping an eye on the baking time.

Common mistakes to avoid

• Wet spinach: squeeze it thoroughly after thawing so it does not make the filling watery.
• Overcooked pasta: drain the sheets very al dente because they continue cooking in the oven.
• Overlapping sheets: arrange cooked pasta separately on a tea towel to stop it sticking together.
• Uneven filling: level each layer so the bake cooks and portions consistently.
• Skipping the butter: butter the oven dish generously to make serving easier.

How to store

Cool leftovers, cover them and refrigerate for up to 3 days. Reheat portions in the oven until hot throughout, or use a microwave for a quicker option.

Frequently asked questions