🌿 Spinach & Ricotta Lasagna with Pine Nuts & Raisins
Layer upon layer of creamy ricotta, tender spinach, toasted pine nuts, and sweet raisins, held together by a smooth homemade béchamel—perfect for prepping ahead and savoring all week.
📝 Ingredients (makes 8 portions, approx. 1.6 kg)
800 g ricotta cheese
600 g cooked spinach, well-drained and chopped (1.8 to 2 kg of raw spinach)
220 g béchamel (see recipe below)
2 tbsp Extra virgin olive oil
200 g caramelized onion
10 g garlic paste
80 g toasted pine nuts
60 g raisins
300 g lasagna sheets (no-boil or traditional)
Optional: grated Parmesan for topping
🧀 Béchamel Sauce (~450 ml)
45 g butter
45 g all-purpose flour
450 ml whole milk
1 g salt
Pinch of nutmeg
How to Make It:
Melt the butter over medium heat. Add flour and stir constantly for 1–2 minutes to make a roux (don’t let it brown).
Gradually whisk in the warm milk, stirring to prevent lumps.
Simmer for about 10 minutes, stirring frequently, until the sauce thickens.
Add salt and a pinch of nutmeg. Strain if needed for smoothness.
🍳 Instructions
1. Prepare the filling
In a large pan, heat olive oil and sauté the garlic paste briefly.
Add caramelized onions, spinach, and raisins; cook for 2–3 minutes.
Off the heat, mix in the ricotta, béchamel, and toasted pine nuts. Season with salt and pepper.
2. Assemble the lasagna
Spread a thin layer of béchamel on the bottom of a baking dish.
Add a layer of lasagna sheets, then spread the filling. Repeat layers until the ingredients are used up.
Top with béchamel and optional Parmesan.
3. Bake and rest
Cover with foil and bake at 180°C (350°F) for 30 minutes.
Uncover and bake another 10 minutes until golden.
Let rest 10 minutes before slicing.
🥡 Storage & Meal Prep
Fridge: Keeps well for up to 4 days.
Freezer: Slice into portions and freeze for up to 3 months.
Reheat: Defrost in the fridge and warm in the oven (180°C for 20–25 min) or microwave (medium-high, 3–4 min).
🌿 Kuisit Tip
For a firmer texture, let the ricotta drain in a sieve before mixing. Add lemon zest to the filling for brightness, or swap some spinach for Swiss chard or kale for variation. You can even add fresh herbs like thyme or parsley for a flavor boost.