Recipes from Italy · by Silvana Nava★ 5.0 (4)
Spinach and Ricotta Lasagna (Italian Recipe with Béchamel Sauce)
NUTRITION · PER SERVING65M COOK
CAL 28%·PRO 56%
CARBS 48G34% OF CAL
4G FIBER9G SUGAR35G OTHER
FAT 30G47% OF CAL
18G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered spinach and ricotta pasta baked with creamy béchamel sauce and melted cheese. Rich, comforting, and elegant enough for a dinner party.
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View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 500 g spinach (- 1.1 pound, fresh or frozen)
- 500 g ricotta (- 1.1 pound)
- 200 g grated Parmigiano Reggiano (- about 2 cups)
- nutmeg (- to taste)
- salt (- to taste)
- black pepper (- to taste)
- 12 sheets Lasagna
- 500 ml whole milk (- about 2 cups)
- 50 g unsalted butter (- 1.8 oz)
- 50 g all-purpose flour or Italian 00 flour (- 1.8 oz)
- ¼ teaspoon salt
At a glance
PER SERVING · TIME 65M
CAL 28%·PRO 56%
CARBS 48G34% OF CAL
4G FIBER9G SUGAR35G OTHER
FAT 30G47% OF CAL
18G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1372mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 876mg
- Calcium
- 723mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.