Spinach Lasagna Casserole

The comforting flavors of lasagna and spinach make for a fantastic winter meal.

Serves: 12Hands-on: 35 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 12


  • 5 cups whole milk
  • 1 large onion, peeled and roughly chopped
  • 2 bay leaves
  • 4 whole cloves
  • 1⁄8 tsp. ground nutmeg
  • 6 oz. unsalted butter
  • 3⁄4 cup all-purpose flour
  • 2 tsp. salt
  • 1⁄2 tsp. ground white pepper
  • 1 package (1 lb.) no-boil lasagna noodles
  • 1 lb. ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 1⁄2 lbs. shredded provolone cheese
  • 1 1⁄2 lbs. fresh spinach, cooked (or 1 lb. frozen chopped spinach, thawed)


  • Prepare the white sauce: Combine the milk, onion, bay leaves, cloves, and nutmeg in a small saucepan; simmer slowly for 10 minutes.
  • In a medium saucepan, melt the butter, stir in the flour, and cook on medium light until it smells slightly nutty, bubbles slightly, but has not darkened in color at all, about 3 minutes. Strain the milk; gradually whisk the strained milk into the bubbling flour mixture, whisking out any lumps that may form. Simmer 10 minutes; season with salt and white pepper.
  • Assemble the lasagna: Heat oven to 350°F. Spread 2 cups of white sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of lasagna noodles onto the sauce; dot it with a third of ricotta, a third of the spinach and a sprinkling of Parmesan and provolone. (1⁄4 of each). Form another noodle layer on top of the cheese. Repeat to form three layers. Cover with the last of the noodles and the last of the cheese.
  • Bake until bubbly and browned on top, about 25 minutes. Rest at room temperature for 10 minutes before cutting into 12 servings. Serve the remaining white sauce on the side.