quikyrecipes

 

Spinach Lasagna

---

Spinach Lasagna: Simple, Cheesy, and Delicious

There are countless versions of spinach lasagna, but this one is our favorite for its simplicity and cheesy richness. The spinach balances out the indulgence, making it easier than ever to sneak in your vegetables. To achieve the best flavor, this recipe calls for fresh spinach sautéed and blended with ricotta and Parmesan before being layered with noodles. Make sure to squeeze out as much moisture as possible from the spinach for the perfect lasagna texture.

FAQs About Spinach Lasagna

Does spinach need to be cooked before adding to lasagna?
Yes! Spinach is full of water, and cooking it beforehand helps remove excess moisture, preventing your lasagna from becoming too watery.

Why is my spinach lasagna watery?
Watery lasagna usually happens when the spinach releases too much moisture during baking. Be sure to cook and drain the spinach thoroughly. Avoid too much sauce, and let the lasagna rest after baking for a firmer texture.

Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to squeeze the thawed spinach very well with a clean towel to remove as much water as possible.

Tips from the Test Kitchen

To ensure your spinach is properly drained, press it between paper towels or a clean kitchen cloth, or use a fine-mesh strainer to press out the moisture.

Make-Ahead and Freezing

You can freeze spinach lasagna by wrapping it tightly in plastic wrap, followed by aluminum foil, or storing it in freezer-safe containers. It keeps well in the freezer for 1-2 months. To reheat, thaw overnight in the fridge and bake until heated through.

Ingredients

For the Spinach Ricotta:

• 1/4 cup olive oil
• 1 cup sweet onion, finely chopped
• 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 (about 1 cup)
• 1 large egg, beaten

For the Mornay Sauce:

• 4 tablespoons unsalted butter
• 2 tablespoons garlic, minced
• 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

For the Lasagna:

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

Instructions

1. Prepare the Spinach Ricotta:
   Heat olive oil in a large skillet over medium-high heat. Add the onion, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until the onion is translucent (about 4 minutes). Add the spinach in batches, stirring until all the spinach wilts (about 5 minutes). Transfer the spinach to a mesh strainer and press to remove excess liquid. Set aside 1 1/2 cups of the spinach mixture for layering later. Place the remaining spinach in a food processor and pulse until finely chopped. Transfer to a large bowl and mix with ricotta, Parmesan, egg, and the remaining salt and pepper. Set aside.

2. Make the Mornay Sauce:
   In a cleaned skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in the flour to make a roux, cooking for about 1 minute until light golden. Gradually whisk in milk, bringing the mixture to a simmer. Cook, stirring, until the sauce thickens (about 3 minutes). Whisk in the Gruyère cheese until melted and smooth. Remove from heat and stir in salt and nutmeg.

3. Cook the Noodles:
   Cook lasagna noodles according to the package instructions until al dente. Drain and rinse with cold water. Pat dry between paper towels.

4. Assemble the Lasagna:
   Preheat the oven to 350°F. Spread 3/4 cup of the Mornay sauce on the bottom of a 13x9-inch baking dish. Add 3 lasagna noodles in an even layer. Spread 1 cup of the spinach ricotta mixture over the noodles, then top with 1/2 cup of the reserved spinach mixture, 1 cup of mozzarella, and 3/4 cup of Mornay sauce. Repeat this layering process two more times. Finish with the last 3 noodles, the remaining Mornay sauce, and 1 cup of mozzarella.

5. Bake the Lasagna:
   Cover the lasagna with aluminum foil sprayed with cooking spray to prevent the cheese from sticking. Bake for 30 minutes, then remove the foil and bake for another 15 minutes until bubbly. Increase the oven temperature to broil and broil the lasagna until the cheese is browned and bubbly, about 3-5 minutes. Remove from the oven and let it stand for 30 minutes before serving.

Enjoy your rich, cheesy spinach lasagna with its perfect balance of flavors!

Edit This Article