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Spinach and Ricotta Lasagna

BetterButter Editorial
0 minutes
Prep Time
120 minutes
Cook Time
6 People
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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

Recipe Tags

  • Veg
  • Dinner Party
  • Italian
  • Baking
  • Main Dish

Ingredients Serving: 6

  1. For the filling:
  2. 2 bunches of spinach
  3. 200 grams ricotta cheese
  4. For the white sauce:
  5. 2 tblsp butter
  6. 2 tblsp flour
  7. 1 bay leaf
  8. 1 onion chopped
  9. 2 cups of milk
  10. 1/2 tsp dried herb of your choice
  11. 60 grams cheddar cheese
  12. For the red sauce:
  13. 500 grams tomatoes
  14. 2 cloves of spinach
  15. 6-7 basil leaves
  16. 1 tsp red chilli flakes
  17. Salt and pepper to tastes
  18. 1 tsp olive oil
  19. 1 packet lasagna sheets
  20. 1/2 cup mozarella cheese


  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.

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Anu Garg
Anu Garg   Jan-10-2016

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