Recipe: White Spinach Lasagna

We love a good lasagna.  Mine may not always look pretty, but they sure do taste good!  This is a recipe I have been playing with and am finally happy with the results.  Make a salad and some homemade bread or rolls and you will be all set for a delicious dinner!   Lasagnas are great to make ahead or even make a double batch and freeze.  If you cook a frozen lasagna, add about 15 minutes onto the baking time.

One note, you will have more liquid if you use fresh spinach, if you like a juicy lasagna it will be perfect.  If you like a firm lasagna, use about 1/2 cup less of chicken broth.


  • 4 Tablespoons Butter
  • 4 Tablespoons of Flour (I use whole wheat)
  • 2 Cups of Milk
  • 2 Cups of Chicken Broth
  • 1 Clove of Minced Garlic or 1 Teaspoon of Chopped or Dried Garlic
  • Salt and Pepper to taste
  • 15 Lasagna Noodles
  • 16-20 Ounces of Frozen or Fresh Spinach
  • 16 Ounces of Ricotta Cheese
  • 1 Egg
  • 2 Cups of Your Choice of Cheese Blends (we use Mozzarella and Parmesan or Parmesan Reggiano)



Start a pot of water to boil for your noodles.  Cook according to the package directions and then lay flat on a towel to drain.

Grate your cheese and set aside.

Preheat your oven to 350 degrees.

Now we want to prep our spinach.  If you are using fresh spinach, wash and pat dry or use a salad spinner to dry it.  If you are using frozen spinach, squeeze out all the excess liquid.

Place a large sauce pot over medium heat and melt your butter.  Once melted, add your flour and whisk it together.  Cook for about a minute, it will be very t hick.

Add in your milk, stirring constantly until smooth.  Now add in your chicken broth.  Continue on medium heat until the sauce becomes thick and bubbles, about 5 minutes.

Add in your garlic, salt and pepper to taste.  Simmer about 3-4 minutes stirring frequently.

In a small bowl mix your ricotta cheese, egg and about 1 cup of grated cheese into a bowl.  Stir it until just combined.

Now we are ready to assemble our lasagna!  Laddle about a half of a cup of our sauce into the bottom of a 9″x13″ baking dish.

Lay three lasagna noodles over the sauce, overlapping just slightly.  Top them with 1/3 of the cheese mixture-spread as evenly as you can, 1/3 of the spinach.  Now top with about 1 cup of the sauce. Repeat with two more layers.

Finish the lasagna off by adding the last three noodles, the remaining sauce and then the 1 cup of shredded cheese remaining.

Cover the pan with foil and bake for 30 minutes.  Remove the foil and then continue to bake for about 15 minutes until your cheese is melted and your sauce is bubbly.

Allow to cool for about five minutes before cutting.  Enjoy!



4 thoughts on “Recipe: White Spinach Lasagna”

  1. I love spinach and this looks great! I will have to try this soon! My sons loves mushrooms so I may have to do half spinach and half mushroom!

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