Nigella Spinach And Ricotta Lasagne

Let me tell you — this isn’t one of those quickie lasagnes you chuck together with whatever’s in the fridge. This is a proper, soul-hugging, fork-stretching, “one more bite” kind of dish. It’s rich, creamy, earthy, cheesy, and surprisingly elegant — the kind of thing you make when you want to feed people well.

Nigella’s version is just right: soft pasta sheets layered with garlicky spinach, creamy ricotta, toasted pine nuts, and not one, not two, but four types of cheese. It’s a lasagne that feels special without being difficult. You’ll need a bit of time — but honestly, it’s a lovely way to spend an afternoon.

Ingredients

For the sauce:

• 850ml milk – whole milk, if you’ve got it.
• 50g butter – real butter, not the low-fat stuff.
• 50g plain flour – to thicken your béchamel.
• 1 bay leaf – subtle but makes a difference.
• 60g Parmesan, grated – adds that nutty, salty backbone.
• Salt & pepper, to taste

For the lasagne:

• 600g fresh spinach – big handfuls, don’t worry, it wilts down.
• 225g ricotta – soft, creamy, slightly grainy — perfect.
• 12 fresh lasagne sheets (about 250g) – no pre-cooking, just layer.
• 50g pine nuts – dry-toast them. Keep a close eye, they burn fast.
• A knob of butter – for wilting the spinach.
• ¼ whole nutmeg, freshly grated – just a pinch, promise.
• 200g Gorgonzola or any blue cheese – crumbly, tangy, dreamy.
• 200g mozzarella, grated – for that gooey, melty finish.
• Salt & pepper, again – taste as you go.

How to Make It

• Step 1: Make your white sauce.

Add the milk, butter, flour, and bay leaf to a pan.
Put it on low heat and whisk slowly until it thickens. It’ll go from lumpy to smooth, I promise.
Once it coats the back of a spoon, turn off the heat, stir in the Parmesan, season with salt and pepper, and cover it to stop a skin forming.

Step 2: Wilt the spinach.

Trim and wash your spinach well (grit is not a seasoning).
Throw it into a pan with a knob of butter and a pinch of salt.
Let it wilt, then drain and squeeze the life out of it — seriously, wring it out like a wet flannel.
Chop it up finely.

• Step 3: Mix the filling.

In a big bowl, mix the chopped spinach, ricotta, a spoonful of the white sauce, nutmeg, and the blue cheese.
Season well. Give it a taste — it should be creamy and slightly tangy.

• Step 4: Toast your pine nuts.

Dry-fry the pine nuts in a pan until golden. Don’t walk away — they turn in seconds.

• Step 5: Assemble.

Layer like this in a big baking dish:

1. White sauce
2. Pasta sheets
3. Spinach mix
4. Pine nuts

Repeat those layers until you run out, finishing with pasta → sauce → mozzarella → Parmesan.

• Step 6: Bake.

Into a preheated oven at 175°C / 350°F for about 50–60 minutes, until it’s bubbling and golden on top.
Let it rest for 10 minutes before slicing — this is key. It’ll hold together better and burn your mouth less.

Tips from My Own Messy Kitchen

• Don’t skip the rest time after baking — it makes all the difference.
• If your spinach is too wet, the whole thing can go a bit sloshy. Really squeeze it dry.
• Not a fan of blue cheese? Swap it for feta or just more mozzarella — no judgment here.
• Want to sneak in some extra veg? Thin slices of courgette or mushroom can join the party.

What to Serve It With

• A big green salad with balsamic dressing — bright and sharp to balance the richness.
• Garlic bread — obviously.
• A glass of red wine, if it’s that kind of night (and why shouldn’t it be?).

Storing & Reheating

Fridge:
Cool completely, then cover. Keeps for up to 3 days.

Freezer:
Wrap well in foil or portion it out. Keeps for 3 months. Defrost overnight in the fridge.

Reheat:

• Microwave – cover with a damp paper towel and heat in bursts.
• Oven – 175°C with foil on top for 20 minutes or so.

FREQUENTLY ASKED QUESTIONS

Can I use frozen spinach?
Yep. Just thaw and squeeze it dry — and I mean really dry.

Can I make this ahead of time?
Definitely. Assemble the day before, refrigerate, and bake when you’re ready.

Is it vegetarian?
Yes — just make sure your Parmesan is the veggie kind.

What if I don’t like blue cheese?
Swap it out. More mozzarella or a bit of feta still gives a nice edge.

Try More Nigella Recipe:

• Nigella Rice Salad
• Nigella Prawn And Mango Curry
• Nigella Watermelon And Feta Salad

Nutrition Facts

Amount Per Serving

• Calories: 350
• Protein: 15 grams
• Carbohydrates: 25 grams
• Fat: 20grams
• Fiber: 3grams
• Sodium: 600 milligrams