Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, finely chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 (10 oz/283g) package frozen chopped spinach, thawed and squeezed dry
  • 15 oz (425g) whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • ½ cup (50g) grated Parmesan cheese, plus more for topping
  • ¼ tsp ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 4 tbsp (57g) unsalted butter
  • 4 tbsp (32g) all-purpose flour
  • 4 cups (950 ml) whole milk, warmed
  • ¼ tsp ground nutmeg
  • Salt and freshly ground white pepper to taste
  • 9 lasagna noodles, oven-ready (no-boil)
  • 1 cup (approx. 225g) shredded mozzarella cheese

Instructions:

  1. Prepare the Spinach Ricotta Filling: Sauté onion and garlic in olive oil. Add spinach, cook briefly. In a bowl, combine spinach mixture with ricotta, egg, Parmesan, nutmeg, salt, and pepper. Mix well.
  2. Make the Béchamel Sauce: Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes (roux). Gradually whisk in warm milk until smooth. Simmer until thickened, about 5-7 minutes, stirring constantly. Season with nutmeg, salt, and white pepper.
  3. Assemble the Lasagna: Spread a thin layer of béchamel sauce in the baking dish. Layer with noodles, ricotta mixture, and more béchamel. Repeat layers until all ingredients are used, ending with a layer of noodles and béchamel.
  4. Top and Bake: Sprinkle mozzarella and Parmesan cheese evenly over the top layer. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 15 minutes, or until golden brown and bubbly.
  5. Rest and Serve: Let the lasagna rest for 10-15 minutes before cutting and serving. This allows it to set up and makes it easier to slice.