A creamy Béchamel makes this vegetarian dish wonderfully rich and satisfying. I like to use a combination of cheeses and some fresh basil for great flavor. I think a combination of fresh and frozen spinach works best and it’s helpful to have a good processor to shorten the prep time. Also, opt for no bake lasagna which works well for any lasagna dish.

Use lots of fresh basil for great flavor and a combination of Italian cheeses

Serves 4-6


for spinach mixture:

  • 2 tablespoons butter, divided
  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 1 bunch scallions,finely chopped
  • 6 cloves minced garlic
  • Kosher salt and freshly ground black pepper
  • 2 pounds combination of frozen and fresh spinach, chopped
  • 1 cup chopped basil, plus more for garnish
  • 12 ounces grated 4 cheese Italian mixed cheeses
  • approximately 12 lasagna sheets (enough to make three layers)

for ricotta mixture:

  • 2 pounds whole milk ricotta cheese
  • 2 large eggs
  • 4 ounces finely grated Parmesan

for white sauce:

  • 4 tablespoons butter
  • 1/4 cup flour
  • 1 quart (4 cups) whole milk
  • 12 ounces grated mozzarella cheese


for spinach mixture:

Heat olive oil and butter in a large saucepan over medium heat until melted. Add onions, scallions and garlic, season with salt and pepper, and cook, stirring frequently, until softened and fragrant, about 1 minute. Add drained and fresh spinach until most of its moisture is expelled and evaporates, so bottom of pan is almost dry. Stir in fresh basil and season to taste.

Transfer the ricotta, both eggs, the Parmesan to the bowl of a food processor. Season with salt and pepper and process until completely smooth. Transfer to pan with cooled spinach/ ricotta mixture and set aside while you prepare Béchamel.

for white sauce:

Heat butter in a medium saucepan over medium heat until melted. Add flour and increase heat to medium high whisking constantly and slowly drizzling in milk until mixture comes to a boil and thickens. Season with salt, pepper and nutmeg. Remove from heat and add half of mozzarella. Season to taste with salt and pepper.

assemble lasagna:

Preheat oven to 375°F. Spray your (9×13) casserole pan with cooking spray. Drizzle a small amount of white sauce over the bottom of a lasagna pan or large casserole. Add a layer of noodles and top with half of spinach ricotta mixture and half of remaining cheeses. Top with about half of Béchamel sauce. Repeat with another layer of spinach mixture, most of remaining cheese, topped with sauce. Take the final layer of noodles and top with remaining sauce and sprinkle with remaining cheese (about a cup of each). and 1/12th of remaining white sauce. Continue layering pasta, spinach, and white sauce until you lay down the top sheet of pasta and spread evenly with a spatula. Cover tightly with aluminum foil. Bake for about 45 minutes. Let rest at room temperature for 5 to 10 minutes, then slice and serve and garnish with fresh basil before serving. Enjoy!