This easy homemade spinach lasagna is made with cream cheese, ricotta cheese, spinach, and an addictive white sauce. So good, freezes well and always a hit.
How to Make Homemade Spinach Lasagna
- Preheat and mix the filling: Preheat oven to 350°F. In a bowl, mix cream cheese, ricotta, spinach, mozzarella, parmesan, and Italian seasoning. Season with salt and pepper.
- Make the white sauce: In a skillet, melt butter, stir in flour, then whisk in chicken stock and cream. Cook until smooth, then remove from heat.
- Prep the baking dish: Lightly grease a 9×13-inch dish and spread a thin layer of white sauce on the bottom.
- Layer the lasagna: Add lasagna sheets, then layer with spinach filling and white sauce. Repeat for three layers. Finish with remaining sauce, gruyere, and parmesan on top.
- Bake and serve: Cover with foil and bake for 20–25 minutes. Uncover and bake 10 more minutes until bubbly. Let rest 15 minutes before serving.
2 Quick Tips for Making Homemade Spinach Lasagna
- Take your time with the layers. It’s admittedly a bit of a time consuming process to arrange the layers of lasagna sheets, spinach filling and sauce. It’s essential to do this correctly though or else your lasagna won’t turn out properly.
- Shield the lasagna at first. For the first 20 to 25 minutes of cooking time, keep the lasagna covered with aluminum foil and then remove it before baking the lasagna for an additional 10 minutes or so.
Freezing and Reheating Instructions
If you end up with leftovers of this spinach lasagna, you can easily freeze them to enjoy later. Just make sure that you allow the lasagna to cool completely before you do so.
Wrap the lasagna with both plastic wrap and aluminum foil (or transfer it into a freezer-safe airtight container) and label it with todays date. Freeze the lasagna for up to 3 months.
When you’re ready to reheat the lasagna, take it out of the freezer and thaw it out in the fridge overnight. Then bring the lasagna to room temperature before baking in the oven at 375℉ until heated through.
(Also try: Eggplant Lasagna)
Easy Spinach Lasagna
Ingredients
For the lasagna:
- 12 uncooked lasagna sheets
- 8 oz cream cheese, softened
- 1 ½ pounds frozen chopped spinach, thawed and squeezed dry
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- salt and black pepper to taste
For the sauce:
- 3 tbsp butter
- ¼ cup all-purpose flour
- 2 cups chicken stock
- 1 cup heavy cream
For the toping:
- ½ cup shredded Gruyere cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 350ºF.
- To make the filling, add the cream cheese, ricotta, spinach, mozzarella cheese, Parmesan and Italian seasoning to a bowl and mix to combine.
- Season to taste with salt and black pepper.
- Set aside.
- Add the butter to a large skillet.
- Add the flour and stir to combine.
- Add the stock and heavy cream and whisk to combine.
- Remove from the heat.
- Lightly grease 9×13 inch baking dish.
- Spread 1/5 of white sauce onto bottom of the prepared pan.
- Arrange 3 lasagna sheets over the sauce.
- Spread 1/3 spinach mixture over the sheets.
- Top with1/5 of white sauce.
- Again, arrange 3 lasagne noodles over the sauce.
- Top the noodles with 1/3 of spinach mixture.
- Top with1/5 of white sauce.
- Repeat until you have three layers and have used up all the ingredients.
- Spread the remaining white sauce over the top layer of noodles and sprinkle with the Gruyere and Parmesan.
- Cover with foil and bake in preheated oven for 20-25 minutes.
- Uncover and bake 10 minutes longer or until bubbly.
- Remove from the oven.
- Let stand for 15 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
