Cheese and Spinach Lasagna

  • Vegetarians
  • Nut-free
Servings Number 8 people
Prep Time 00h 05
Cooking Time 00h 25

Cheese and Spinach Lasagna

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Ingredients and Method


  • 20 Pasta Sheets
  • 2kg Spinach
  • 1kg Ricotta Cheese
  • 300g Parmesan Cheese
  • 1 glass of water
  • 1 litre of Bechamel
  • 100g of butter
  • Extra virgin olive oil to taste
  • Salt and Peper to taste
  • 60g of Butter 
  • 60g of Flour
  • 800ml of Milk
  • Salt


  1. Cook the spinach with a little water and a pinch of salt. Once cooked, drain and chop with a knife.
  2. Heat a saucepan with water and when it bubbles add a teaspoon of oil and a handful of salt. Blanch the pasta dipping one sheet at a time for about 1 minute, then take it with a skimmer and lay it on a cloth towel so that it dries. Do this for all the sheets.
  3. Mix the ricotta with spinach in a bowl then mix in the Parmesan and stir it all up to create a homogeneous filling.
  4. Butter the surface of the lasagna dish and add ingredients as follows: spread the ricotta mix until it covers the entire surface followed by two ladles of bechamel, a layer of sheets of pasta. Continue this sequence for three other layers until the last that will be made only of white sauce, Parmesan cheese and butter flakes.
  5. Put the dish in the preheated oven and bake at 180 degrees for about 40 minutes.
  6. Bechamel Melt the butter in a pan with high sides over medium heat. Combine the flour and quickly stir with a whisk to create a roux without lumps. Add the milk and mix until it reaches a thick, smooth consistency. After cooking, add salt and a pinch of nutmeg.
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