This is lasagna in its creamy, vegetarian form: sheets of pasta layered with a herby ricotta-and-spinach filling and plenty of melting cheese, baked until the top is bubbling and golden. There is no meat sauce here — the richness comes from the cheese and the greens.

It takes a little assembly, but nothing difficult, and it rewards you with a crowd-feeding dish that slices into neat, generous squares. It is a reliable make-ahead for gatherings and Sunday dinners alike.

Why You’ll Love This Recipe

A comforting, satisfying vegetarian main the whole table enjoys.
Make it ahead and bake when you need it.
Feeds a crowd and slices beautifully.
Freezer-friendly for easy future dinners.

Ingredients You’ll Need

12 lasagna sheets — No-boil or pre-cooked; follow the pack for which you use.
2 cups ricotta — The creamy heart of the filling; drain if very wet.
10 oz frozen spinach, thawed and squeezed dry — Squeeze out all the water or the lasagna will be watery.
1 large egg — Binds the ricotta filling so it sets cleanly.
2½ cups mozzarella, shredded — Layered through and over the top for that melty finish.
¾ cup parmesan, grated — Sharpens the creamy layers.
3 cups béchamel or jarred white sauce — Keeps every layer moist; a simple homemade béchamel is ideal.
2 cloves garlic, minced — Stirred into the ricotta for flavour.
¼ tsp ground nutmeg — The classic partner to spinach and cream.
Salt and black pepper, to taste — Season the ricotta filling well.

How to Make It

Heat the oven to 375°F (190°C). In a bowl, mix the ricotta, squeezed spinach, egg, garlic, parmesan (reserve a little for the top), nutmeg, salt and pepper.
Spread a thin layer of white sauce in the base of a baking dish.
Layer: pasta sheets, a third of the ricotta mixture, a spoonful of white sauce and a scatter of mozzarella. Repeat to build three layers.
Finish with a final layer of pasta, the remaining white sauce, and the rest of the mozzarella and parmesan.
Cover with foil and bake for 25 minutes, then uncover and bake for another 15–20 minutes until golden and bubbling.
Let it rest for 10–15 minutes before slicing so the layers hold together.

Cooking Tips

Squeeze the spinach until no more water comes out — this is the difference between creamy and soggy.
Resting before slicing is not optional; it lets the layers set.
Cover for the first half of baking so the top does not brown too soon.
Undercook no-boil sheets slightly rely on a saucy build to soften properly, so do not skimp on the béchamel.

Serving Suggestions

Serve in generous squares with a crisp green salad and garlic bread. A few basil leaves or a drizzle of good olive oil on top is a nice finishing touch.

Storage & Reheating

Refrigerate, covered, for up to 4 days; the flavours deepen overnight. Reheat individual portions in the oven or microwave. It freezes well, baked or unbaked, for up to 3 months — thaw in the fridge before reheating.