Spinach and Ricotta Lasagne

Spinach and Ricotta Lasagne

I absolutely love spinach in my salad so we always have spinach in the fridge.  Sometimes we don’t manage to get through all of the spinach before it starts to wilt a little.  I hate wasting food so I always try to turn the ingredients into some sort of concoction for the freezer.  My genius way to use up the spinach is to make spinach and ricotta lasagne.  I think I have perfected this recipe now and it is absolutely delicious…num num num!

Ingredients  (As always, try to use organic ingredients)

35g (1/4 Cup or 1 1/4 oz) unsalted butter

25g (3 tbsp or 3/4 oz) plain flour

400ml (1 2/3 Cups or 13 1/2 fl. oz ) full fat/3.25% milk

300g (2 1/3 Cups or 10 1/2 oz) spinach (about 1 large box of spinach)

350g (1 1/2 Cups or 12 1/3 oz) ricotta cheese

Lasagne sheets (about 9 sheets or 250g or 8 3/4 oz)

Parmesan cheese


First, chop off the stalks from the spinach leaves (this can be a little time-consuming).  Once this is done, melt 10g of the butter in a large sauté pan.  Once the butter is melted, add the spinach and cover the pan with a lid.  Wilt the spinach leaves on a medium heat, stirring frequently so that they don’t stick to the pan.  Once wilted, drain the spinach leaves in a colander and leave to cool.

While the spinach is cooling, start to make the white sauce.  Melt 25g of the butter in a medium sized pan.  Whilst the butter is melting, place the milk in a microwaveable dish and heat for about 2 minutes.  Once the butter is melted, take the pan off the heat and stir in the flour.  Return to the heat and continue to stir the butter/flour mixture for about 1 minute.  Add the heated milk and stir until the sauce thickens.  Once the sauce has thickened, season with salt, pepper and anything else that you fancy (I use Simon’s special seasoning too).

Once the spinach has cooled (just enough so that you can handle it), squeeze out the excess moisture.  Roughly chop the spinach and add to a bowl with the ricotta cheese.  Add a ladle of the white sauce mixture to the spinach and ricotta and mix thoroughly.  Season again with salt, pepper and anything else you fancy (again, I use Simon’s special seasoning).  Mix thoroughly once more.

Now you are ready to put the lasagne together.  Spray canola oil all around a small lasagne dish.  Place lasagne sheets on the bottom of the lasagne dish.  Next divide the spinach/ricotta/white sauce mixture into 2; spread half of this on top of the lasagne sheets.  Cover the spinach with 1/3 of the white sauce and a sprinkling of parmesan cheese.  Add one more layer of lasagne sheets, remaining 1/2 of the spinach mixture, one more third of the white sauce, and another sprinkling of parmesan cheese.  Finish the lasagne off with one more layer of lasagne sheets, the remaining white sauce and a generous sprinkling of parmesan.

Preheat the oven to 375°F (190°C).  Bake the lasagne for 30 minutes.

Sophia loves this recipe!  It freezes super well too so give it a whirl.




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