Dinner

Spinach & Pine Nut Lasagne Recipe

Name: Spinach & Pine Nut Lasagne Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 85g butter; 85g plain flour; 4 bay leaves; 1½ litres milk; Salt, to taste; Black pepper, to taste; Good grating nutmeg, to taste; 2 onions, finely chopped; 1 tbsp olive oil; 700g fresh spinach leaves; 250g ricotta cheese; Most of 85g parmesan or vegetarian alternative, finely grated (reserving some for topping); Salt and pepper, to season; 250-300g dried lasagne sheets; Remaining parmesan or vegetarian alternative (from 85g), for topping; 50g pine nuts

ByCleo Brixton November 17, 2025November 17, 2025

Jump to Recipe

Introduction

This Spinach & Pine Nut Lasagne is a delicious vegetarian twist on the classic Italian dish. Creamy ricotta and tender spinach layers are combined with a rich white sauce and crunchy pine nuts for a comforting meal perfect for any occasion.

A baked dish in a brown ceramic square baking dish with a golden melted cheese layer on top, lightly browned in spots, and sprinkled with pine nuts evenly across the surface. A corner piece is missing, showing a creamy white and green spinach and cheese filling inside. The edges have a slightly puffed, pale crust. The baking dish sits on a white marbled texture surface with a spoon placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

85g parmesan (or vegetarian alternative), finely grated
250-300g dried lasagne sheets
50g pine nuts
85g butter
85g plain flour
4 bay leaves
1½ l milk
Good grating nutmeg
2 onions, finely chopped
1 tbsp olive oil
700g fresh spinach leaves
250g ricotta

Instructions

Step 1: Make the white sauce by melting the butter and flour together in a large saucepan. Cook the paste for a couple of minutes, then add the bay leaves. Gradually whisk in the milk little by little until the sauce is smooth. Let it bubble for a few minutes, season with salt, pepper, and nutmeg, then remove the bay leaves. Cover the sauce with cling film laid directly on top until ready to use.
Step 2: Gently cook the onions in olive oil until very soft. Meanwhile, pour boiling water over half of the spinach in a large colander to wilt it, then repeat with the remaining spinach. Let the spinach cool slightly, squeeze out as much liquid as possible, then roughly chop it. Mix the chopped spinach into the cooked onions along with the ricotta, a small ladle of the white sauce, and most of the parmesan. Season well.
Step 3: Preheat the oven to 200°C (180°C fan, gas mark 6). Spread a quarter of the white sauce on the base of a large baking dish, then spoon over a third of the spinach mixture. Cover with a layer of lasagne sheets. Repeat layering with sauce, spinach mix, and lasagne sheets two more times, finishing with the remaining sauce. Scatter the remaining parmesan on top.
Step 4: Bake the lasagne for 40-50 minutes until cooked through and golden on top. About 10 minutes before the end of baking, scatter the pine nuts evenly over the top to toast them lightly.

Tips & Variations

For a nuttier flavor, toast the pine nuts lightly in a dry pan before adding them to the lasagne.
You can substitute ricotta with cottage cheese or soft goat cheese for a different texture.
Adding a pinch of chili flakes to the spinach mixture can give the dish a subtle spicy kick.
If preferred, use fresh lasagne sheets to reduce cooking time in the oven.

Storage

Store any leftover lasagne covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a moderate oven (about 160°C) until hot throughout. The lasagne can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a square baking dish filled with a baked spinach and cheese casserole. The top layer is golden brown melted cheese, dotted with toasted pine nuts, and has a slightly bubbly texture with browned spots. A square piece has been cut out, revealing the creamy white sauce mixed with wilted green spinach leaves inside. The baking dish sits on a wooden surface, and a spoon with some sauce is placed nearby. The dish looks rich and cheesy with a crunchy top layer and soft, creamy, green-filled inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just make sure to thaw it completely and squeeze out as much moisture as possible before mixing it with the other ingredients to avoid a watery lasagne.

Do I need to pre-cook the lasagne sheets?

No, dried lasagne sheets can be used directly if you ensure the white sauce is sufficiently creamy and enough to cook the pasta during baking. However, if you use fresh sheets, they won’t require any pre-cooking.