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- (Credit: Barilla UK)

Ricotta & spinach lasagne recipe – a perfect pasta treat for Mother's Day

A hearty lasagne with classic flavours to whip up as a treat for Mum

9w ago

Still in search of the perfect dish to surprise your mum with this Mother's Day?

End your search here – this beautiful veggie lasagne made with Barilla Lasagne sheets, fresh ricotta and spinach will become her new favourite.

Lasagne with Ricotta Cheese & Spinach

Lasagne with fresh cheese and spinach.

Prep time20min
Cook time35min
Total time55min


  • 1 box of Barilla Lasagne
  • 3 tbsp of butter
  • 1 cup of onion, diced
  • 400g of ricotta cheese
  • 1 cup of Parmigiano-Reggiano cheese, grated and divided
  • 2 tbsp of extra virgin olive oil
  • 3 tbsp of flour
  • 50g packages of frozen spinach, thawed
  • 3 cups milk, gently warmed
  • Salt and black pepper, to taste


  1. Pre-heat oven to 375 ˚F.
  2. In a large skillet sweat the onion in olive oil over moderate heat for 4-5 minutes.
  3. Add spinach and season with salt and pepper; sauté for 5 minutes.
  4. Remove from heat to cool down.
  5. Ricotta mixture: Combine ricotta, spinach, and ¾ cup Parmigiano cheese; season with salt and pepper.
  6. Prepare béchamel sauce: In a saucepan melt butter and add flour, cook for 2-3 minutes.
  7. Add warm milk and bring to a simmer, whisk well so there are no clumps, season with salt and pepper.
  8. When the sauce comes up to a simmer cook for an additional 5 minutes.
  9. Pan spray a 13” x 9” baking dish.
  10. On the first layer spread ½ cup béchamel sauce.
  11. Top with 4 Lasagne sheets, 1 cup ricotta mixture and a sprinkle of Parmigiano cheese.
  12. Continue the same procedure for 3 more layers.
  13. or the top layer spread remaining béchamel and ricotta mixture, sprinkle with Parmigiano cheese; bake for 35-40 minutes or until golden brown and bubbly on top.
  14. Before slicing the Lasagne, let it rest for 5 minutes.

Recipe by

Barilla UK

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Comments (3)

  • 👌🏻👌🏻👌🏻

      2 months ago
  • Have you tried infusing your milk before adding it to the bechamel? The first time I made bechamel, the recipe I found said to heat the milk with 1/4 onion, a bay leaf and some peppercorns (I think that was everything), then you let it infuse for a time before straining and adding to the sauce. If you haven't tried it, I'd highly recommend it, the flavour depth is insane!

      2 months ago
  • I have had some similar it had shreds of carrot as well.

      2 months ago