Easy Spinach Lasagna
A simple, light spinach lasagna made with a creamy white sauce and ricotta for an easy weeknight meal.
Equipment
- 11x7-inch (28x18 cm) baking dish
- nonstick saucepan
- Mixing Bowl
- Whisk
- Spatula or spoon
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1/4 cup finely chopped onion
- 3 tablespoons all-purpose flour
- 4 cups 1% milk
- salt and pepper to taste
- 15 ounces fat free ricotta cheese
- 10 ounces frozen chopped spinach thawed and squeezed dry
- 1 large egg white
- 1/4 teaspoon ground nutmeg
- 9 no-boil lasagna noodles
- grated Parmesan cheese for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a nonstick saucepan over medium-high heat. Add the finely chopped onion and cook until softened, about 3 minutes.
- Add the flour to the onions and stir for 1 minute until blended.
- Whisk in the milk and bring the mixture to a boil, then simmer and stir until the white sauce thickens, about 5 minutes. Remove from heat and season with salt and pepper to taste.
- In a mixing bowl, combine the ricotta, squeezed spinach, egg white, and nutmeg until evenly mixed.
- Spoon 1 cup of the white sauce into the bottom of an 11×7-inch baking dish.
- Arrange 3 no-boil lasagna noodles over the sauce.
- Spread half of the ricotta-spinach mixture evenly over the noodles, then top with 1 cup of sauce.
- Layer 3 more noodles, spread the remaining ricotta mixture over them, and pour another 1 cup of sauce on top.
- Top with the remaining 3 noodles and the remaining sauce. Sprinkle grated Parmesan on top if using.
- Bake uncovered in the preheated oven until hot and bubbly, about 20 to 25 minutes. Let cool a few minutes before serving.
Notes
- Add shredded mozzarella and extra Parmesan between layers and on top for a cheesier lasagna.
- Use thawed spinach that has been well squeezed to avoid excess moisture.
- No-boil noodles remove the need to precook pasta.
- Taste the white sauce and adjust salt and pepper before assembling.