Name: Lasagne mit Spinat und Ricotta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italienisch
Ingredients: 500g Lasagneplatten; 500g Spinat, frisch oder gefroren; 250g Ricotta; 250g Mozzarella, gerieben; 100g Parmesan, gerieben; 2 Knoblauchzehen, gehackt; 50g Butter; 50g Mehl; 500ml Milch; Salz; Pfeffer; Muskatnuss

Jump to Recipe·Print Recipe

Oh, you know those nights when you just crave something truly comforting, something warm and cheesy that just hugs you from the inside? That’s exactly how I feel when I whip up this Lasagne mit Spinat und Ricotta. Seriously, it’s become my go-to when I want a delicious vegetarian meal without spending hours in the kitchen. It’s just so incredibly satisfying, believe me! My Nonna used to make something similar, and the smell of it baking always meant good things were happening. This recipe is my little spin on that cozy feeling, proving that simple can be truly spectacular.

Nahaufnahme einer Portion Lasagne mit Spinat und Ricotta auf einem Teller.

Warum Sie diese Lasagne mit Spinat und Ricotta lieben werden

Trust me, you’re going to adore this Lasagne mit Spinat und Ricotta for so many reasons! It’s:

Super easy to make: Perfect for even beginner cooks!
Melt-in-your-mouth delicious: That creamy ricotta and spinach combo is just heavenly.
Completely vegetarian: A wonderful meat-free option that doesn’t skimp on flavor.

Versatile: Great for a quick weeknight dinner or even when you have guests over.

Zutaten für Ihre perfekte Lasagne mit Spinat und Ricotta

Okay, getting the ingredients right is half the battle, and honestly, this recipe uses pretty standard things you might even have in your pantry already. Here’s what you’ll need to grab to make this divine Lasagne mit Spinat und Ricotta:

500g Lasagneplatten: Make sure they’re the ones where you don’t need to pre-boil, unless you want to add an extra step!

500g Spinat: You can totally use frozen, just make sure you thaw it really well and squeeze out all that extra water. Fresh works too, of course!
250g Ricotta: The creamier, the better! This is what makes that lovely filling.
250g Mozzarella: Shredded is easiest, and get the good melting kind!

100g Parmesan: Freshly grated Parmesan is a game-changer, trust me. Don’t skip this if you can help it!
2 Knoblauchzehen: Finely chopped, of course. Garlic makes everything better, right?
50g Butter: For our creamy béchamel sauce.

50g Mehl: All-purpose flour is just fine here.
500ml Milch: Whole milk gives the most luscious sauce.
Salz and Pfeffer: To taste, always!

Muskatnuss: Just a tiny pinch really brings out the flavors. You’ll see me talking more about this later!

Schritt-für-Schritt-Anleitung: Lasagne mit Spinat und Ricotta zubereiten

Alright, let’s get down to business and actually make this amazing Lasagne mit Spinat und Ricotta! It’s really not complicated if you just take it one step at a time. Don’t worry, I’ll walk you through it. The smell that fills your kitchen while this bakes? Pure magic!

Vorbereitung des Spinats für Ihre Lasagne

First things first, we need to get our spinach ready. If you’re using frozen spinach – and honestly, that’s usually my secret weapon for speed! – just make sure it’s thawed completely. Then, get your hands in there and squeeze out as much water as humanly possible. Seriously, squeeze! If you’re using fresh spinach, just give it a quick wash, maybe a super-fast blanch in boiling water for a minute, then drain it really well and give it a rough chop. We don’t want any watery spinach making our lasagna soggy, okay?

Die Zubereitung der cremigen Bechamelsoße

Now for the creamy, dreamy Bechamel sauce! This is the backbone of our Lasagne mit Spinat und Ricotta. Grab a medium saucepan and melt the butter over medium heat. Once it’s all liquid gold, whisk in the flour. It’ll look like a thick paste – that’s a roux! Cook this for about a minute, stirring constantly, just to get rid of that raw flour taste. Then, slowly, and I mean *slowly*, start pouring in the milk, whisking like crazy as you go. This is how you get a super smooth sauce without lumps! Keep whisking until it thickens up to a nice, coat-the-back-of-a-spoon consistency. Season it with salt, pepper, and a little pinch of nutmeg. Oh, nutmeg is my secret little boost for béchamel – it just adds this subtle warmth. You can find a more detailed recipe here if you want to get fancy, but this is the quick version!

Erstellung der Ricotta-Spinat-Füllung

This is where the real magic happens for the filling! In a bowl, gently combine your prepared spinach (make sure it’s not too wet!), the creamy ricotta, half of that gorgeous grated Parmesan, and half of the shredded mozzarella. Give it a good mix until everything is nicely incorporated. Taste it! Does it need a little more salt? A grind of pepper? You’re the boss here. This filling is so simple but adds so much wonderful flavor and texture to the Lasagne mit Spinat und Ricotta.

Das Schichten Ihrer Lasagne mit Spinat und Ricotta

Okay, time to build this masterpiece! Grab a nice baking dish. I like to start by spreading a thin layer of our Bechamel sauce on the bottom. This stops the pasta from sticking and gives everything a nice base. Then, lay down your first layer of lasagna noodles. Don’t overlap them too much. Scoop about half of your dreamy ricotta-spinat mixture over the noodles and spread it out evenly. Then, spoon over some more of that creamy Bechamel sauce. Now, repeat! Another layer of pasta, the rest of the ricotta-spinat mixture, more Bechamel. You want your final layer to be pasta, topped off generously with any remaining Bechamel sauce. Make sure it covers all the pasta so it cooks up perfectly.

Das goldbraune Backen und Ruhen der Lasagne

Now for the grand finale! Sprinkle the rest of your mozzarella and Parmesan cheese all over the top. Get it nice and cheesy! Pop your beautiful Lasagne mit Spinat und Ricotta into a preheated oven at 180°C (that’s about 350°F for those who use that system). Let it bake for about 30 to 35 minutes, or until the top is bubbly and beautifully golden brown. Mine usually smells amazing by 30 minutes! Once it’s out of the oven, the hardest part is waiting. Let it sit for at least 5-10 minutes before cutting into it. This lets everything settle and makes it much easier to serve clean slices. Trust me, you don’t want all that goodness to slide off!

Tipps für die perfekte Lasagne mit Spinat und Ricotta

Want to make your Lasagne mit Spinat und Ricotta absolutely unforgettable? It’s all about a few little tricks and paying attention to the details. My biggest tip? Make sure that spinach is *really* dry after you prep it. If it’s too wet, your béchamel can get a bit watery, and nobody wants that! Also, don’t be shy with the cheese on top – a good, golden-brown crust is pure happiness.

Zutaten-Notizen und mögliche Substitutionen

Let’s talk ingredients for a sec. Ricotta is key here for that lovely creamy texture, but if you can’t find it, or if you want to mix things up, a good full-fat cottage cheese can work in a pinch – just make sure it’s well-drained. For the pasta, fresh lasagna sheets are lovely if you have them, but the no-boil kind are lifesavers for busy nights. And cheese? Gruyere is a fantastic addition to the topping if you want a nuttier flavor, or even a mix of provolone and mozzarella!

Häufig gestellte Fragen zur Lasagne mit Spinat und Ricotta

Got questions about this yummy Lasagne mit Spinat und Ricotta? I totally get it! Here are some things people often ask:

Kann ich frische Lasagneplatten verwenden?

Aber klar! Wenn Sie frische Lasagneplatten haben, können Sie die auf jeden Fall verwenden. Sie brauchen sie meistens nicht vorzukochen, so wie die getrockneten. Aber schauen Sie immer auf die Packung, diese sind oft total schnell gar!

Wie verhindere ich, dass meine Lasagne wässrig wird?

Das ist ein super wichtiger Punkt! Der Trick ist wirklich, den Spinat so gut wie möglich auszudrücken, egal ob frisch oder gefroren. Je trockener der Spinat, desto weniger Wasser kommt in Ihre Lasagne. Auch die Kochzeit der Bechamelsoße ist wichtig, damit sie schön dick bleibt.

Kann ich noch anderes Gemüse zur Lasagne hinzufügen?

Oh ja, das ist eine tolle Idee! Sie können zum Beispiel Zucchini oder Pilze dazu schneiden. Braten Sie sie einfach kurz vorher an, damit sie auch schön trocken sind, bevor Sie sie entweder zur Spinat-Ricotta-Mischung geben oder als extra Schicht einbauen. Das macht die Lasagne mit Spinat und Ricotta noch vielseitiger!

Wie lange kann ich die Lasagne aufbewahren?

Sie hält sich im Kühlschrank gut für 2 bis 3 Tage. Decken Sie sie einfach gut ab. Wenn Sie sie wieder aufwärmen wollen, ist der Ofen oft am besten, damit sie wieder schön cremig wird und der Käse schmilzt. Aber ein paar Minuten in der Mikrowelle gehen auch!

Aufbewahrung und Wiederaufwärmen Ihrer Lasagne

So, you’ve devoured your delicious Lasagne mit Spinat und Ricotta and maybe, just maybe, there are some leftovers. Don’t you worry! Properly storing and reheating this gem is super easy. Just let it cool down a bit, then cover it tightly with plastic wrap or foil. Pop it in the fridge, and it should be good for about 2 to 3 days. If you’re thinking way ahead, yes, you can totally freeze it too! Just make sure it’s well-wrapped. Reheating is best in the oven, around 180°C, until it’s hot all the way through. That way, it stays nice and creamy, just like when it was fresh!

Schätzen Sie die Nährwerte Ihrer Lasagne mit Spinat und Ricotta

Okay, let’s talk a little about the numbers, just for a general idea! Remember, these are estimates because, you know, we’re all cooking this with love and slightly different ingredients. A typical serving of this delightful Lasagne mit Spinat und Ricotta usually comes in around 550 calories. You’re looking at roughly 30g of fat, about 25g of protein, and around 45g of carbohydrates per serving. Everything else is pretty standard, so enjoy!

Teilen Sie Ihre Lasagne mit Spinat und Ricotta Kreation

Okay, now that you’ve made this absolutely gorgeous Lasagne mit Spinat und Ricotta, I’d just LOVE to hear all about it! Did it turn out perfectly? Did your family gobble it up? Please, please leave a comment below with your thoughts, or even better, share a photo on social media and tag me! Your creations always make my day.