Spinach and Ricotta Lasagna | How to make Spinach and Ricotta Lasagna

By BetterButter Editorial  |  13th Aug 2015  |  
5 from 1 review Rate It!
  • Spinach and Ricotta Lasagna, How to make Spinach and Ricotta Lasagna
Spinach and Ricotta Lasagnaby BetterButter Editorial
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Video for key ingredients

  • How To Make White Sauce

  • Homemade Pizza Sauce

About Spinach and Ricotta Lasagna Recipe

Lasagna isn't simple. Let's get out of the way first. But this lasagna is relatively low effort and bakes up much faster

Spinach and Ricotta Lasagna is an authentic dish which is perfect to serve on all occasions. The Spinach and Ricotta Lasagna is delicious and has an amazing aroma. Spinach and Ricotta Lasagna by BetterButter Editorial will help you to prepare the perfect Spinach and Ricotta Lasagna in your kitchen at home. Spinach and Ricotta Lasagna needs few minutes for the preparation and 120 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Spinach and Ricotta Lasagna. This makes it easy to learn how to make the delicious Spinach and Ricotta Lasagna. In case you have any questions on how to make the Spinach and Ricotta Lasagna you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like BetterButter Editorial. Spinach and Ricotta Lasagna will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Spinach and Ricotta Lasagna

Ingredients to make Spinach and Ricotta Lasagna

  • For the filling:
  • 2 bunches of spinach
  • 200 grams ricotta cheese
  • For the white sauce:
  • 2 tblsp butter
  • 2 tblsp flour
  • 1 bay leaf
  • 1 onion chopped
  • 2 cups of milk
  • 1/2 tsp dried herb of your choice
  • 60 grams cheddar cheese
  • For the red sauce:
  • 500 grams tomatoes
  • 2 cloves of spinach
  • 6-7 basil leaves
  • 1 tsp red chilli flakes
  • Salt and pepper to tastes
  • 1 tsp olive oil
  • 1 packet lasagna sheets
  • 1/2 cup mozarella cheese

How to make Spinach and Ricotta Lasagna

  1. 1. Start with making the white sauce: In a pan heat butter and flour together. Stir fry on medium for 2 to 3 minutes
  2. 2. Add the chopped onions and saute for an additional 3 minutes or until the onions are translucent. Add the bay leaf.
  3. 3. Lower the flame and add all the milk to it. With a whisk, stir the milk until it incorporates all the flour mix.
  4. 4. Add the parmesan cheese and all the dried herb and pepper of your choice. Turn off. And keep aside.
  5. 5. Wash and trim the spinach leaves. Blanch the leaves for five minutes in boiling water. Drain and run under cold water to retain the colour.
  6. 6. Chop the leaves finely and squeeze out as much water as you can. Keep aside.
  7. 7. Add both the ricotta and spinach to the white sauce and stir well. Keep aside.
  8. 8. To make the red sauce. Grind the tomatoes in a blender and strain.
  9. 9. Heat olive oil in a pan and add the chopped garlic, the basil and the chilli flakes to it. Add the tomato puree and cook on medium for 15-20 minutes or until the puree has reduced.
  10. 10. Adjust for seasoning. And keep aside.
  11. 11. To assemble the lasagna: Bring a large pot of water to boil. Salt it. Drop the 3 lasagna sheets for 2 minutes and then remove.
  12. 12. Pour in 1/3 of the tomato sauce at the bottom of the baking dish. Arrange 4 lasagna sheets on top. Add 1/2 the spinach and ricotta filling.
  13. 13. Add four more sheets. Top with the remaining spinach filling and top with another four sheets.
  14. 14. Add the remaining 2/3s of the tomato sauce and then top with mozzarella sheet
  15. 15. Bake for 45 minutes at 180 degree centigrade or until the cheese has melted and the sheets have cooked through.

My Tip:

Don't be afraid of the tomato sauce, that's what will give the lasagna character

Reviews for Spinach and Ricotta Lasagna (1)

Anu Garg2 years ago