Hospitality Herald

A creamy, cheesy, herb-laced comfort dish that’s as soulful as it is satisfying.

The Story Behind It

Spinach Lasagna (Lasagne agli Spinaci) is an old-school vegetarian staple in northern Italy, especially in Emilia-Romagna — the land of lasagna itself.

Where meaty ragù once reigned, spinach became the lighter, greener alternative for Lent and meatless days. Traditionally, it’s paired with béchamel (not tomato sauce), layered between fresh egg pasta, sautéed spinach, and a mix of ricotta and Parmigiano Reggiano. It’s rich, but never heavy.

Many modern versions replace ricotta with more mozzarella — but a true spinach lasagna uses ricotta for its soft, creamy texture and neutral base that lets the greens shine. Let’s honour that.

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Spinach Lasagna (Lasagne agli Spinaci)

Servings: 4–6 portions

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Ingredients

# For the Spinach Filling

• 500g fresh spinach, roughly chopped
• 2 tbsp olive oil
• 2 cloves garlic, finely minced
• 250g ricotta cheese
• 50g grated Parmigiano Reggiano
• 1 egg
• Salt and black pepper, to taste
• Fresh nutmeg, a few gratings

# For the Béchamel (White Sauce)

• 50g unsalted butter
• 50g plain flour
• 500ml whole milk, warm
• Salt, to taste
• Freshly ground nutmeg (a pinch)

# For the Layers

• 200g fresh lasagna sheets (or dried, parboiled)
• 150g mozzarella, shredded
• Extra Parmigiano Reggiano, for topping
• Olive oil or butter, for greasing the baking dish

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Instructions

#1 Prepare the Spinach

Heat olive oil in a large pan over medium heat.
Add garlic and sauté briefly (don’t brown). Add spinach in batches, stirring until wilted.
Remove excess moisture by pressing the spinach in a sieve or squeezing gently with a clean towel (reason: waterlogged spinach will ruin the structure of the lasagna).

Let it cool slightly, then chop finely. Mix with ricotta, egg, grated Parmigiano, salt, pepper, and nutmeg. Set aside.

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#2 Make the Béchamel

Melt butter in a saucepan over low-medium heat. Add flour and whisk for 1–2 minutes (you’re creating a roux — cook out the raw flour taste without browning).
Slowly pour in warm milk while whisking continuously to avoid lumps.
Simmer for 3–5 minutes until thick enough to coat the back of a spoon.
Season with salt and a pinch of nutmeg. Set aside, covered with cling film to prevent skin forming.

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#3 Assemble the Lasagna

Preheat oven to 190°C. Lightly grease a medium baking dish.

Layer as follows:

1. Thin layer of béchamel on the bottom
2. Pasta sheets (overlapping slightly)
3. Spoonfuls of spinach-ricotta filling, spread gently
4. Drizzle of béchamel
5. Sprinkle of mozzarella
   → Repeat for 3–4 layers depending on depth of dish

Finish with a final layer of pasta, remaining béchamel, and a generous grating of Parmigiano.

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#4 Bake

Cover loosely with foil (reason: prevents drying or over-browning top too early).
Bake for 25 minutes, then uncover and bake another 10–15 minutes until golden and bubbling.

Let rest for 10–15 minutes before slicing (reason: allows the layers to set and cuts to stay clean).

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Plating / Food Presentation

Cut into squares with a long sharp knife. Serve with:

• A drizzle of good olive oil
• Crack of black pepper
• Light salad with lemon vinaigrette or arugula on the side

Optional: a few fried sage leaves or fresh basil for herbal aroma and colour.

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Enjoy:

Savour the layers, soak in the creaminess, and let the spinach sing — this is comfort with character. Buon appetito!

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