Spinach Lasagne

5 from 5 votes
Prep Time 55 minutes
Cook Time 35 minutes
Rest Time 10 minutes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 142 kcal


  • 450 g Frozen spinach
  • 300 ml Milk
  • 250 g Ricotta
  • 200 g Grated Emmental
  • 6 piece Lasagne sheets
  • 1 medium sized Peeled garlic clove
  • Salt and pepper


  • Heat the spinach in a saucepan with 150 ml milk. Put the ricotta with 150 ml milk, 100 g Emmental cheese in a bowl. Peel the garlic into coarse pieces and press through a garlic press. Add salt and pepper and mix everything together well.
  • Spread one third of the spinach mixture in a baking dish (20 + 20 cm) and spread about one third of the ricotta mixture over it. 2 Lay lasagne sheets next to each other. Repeat the process. Finish with the spinach and ricotta mixture. Remaining Emmental (100 gr. Bake in a hot oven at 200 degrees for about 35-40 minutes.
  • Take the spinach lasagna out of the oven, let it cool down a little and then enjoy.


Serving: 100gCalories: 142kcalCarbohydrates: 4.6gProtein: 9.4gFat: 9.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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