Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups fresh spinach (approximately 60g)
- 15 oz whole milk ricotta cheese
- 2 cups shredded mozzarella cheese (approximately 200g)
- 1 cup grated Parmesan cheese (approximately 100g)
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups milk
- Pinch of nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to boil. Cook lasagna noodles according to package directions until al dente (7-8 minutes). Drain and lay flat on parchment paper.
- For the béchamel sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth, then gradually whisk in milk until thickened (about 5 minutes). Season with salt, pepper, and nutmeg.
- In a baking dish, spread a thin layer of béchamel sauce. Layer noodles followed by ricotta mixed with spinach and mozzarella. Repeat layers until ingredients are used up, finishing with béchamel topped with Parmesan.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes until bubbly and golden brown.
- Let sit for 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg