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“A good vegetarian lasagna.”
1hr 10mins

Ingredients Nutrition


  1. Stir Ricotta, and egg, add mozzarella cheese and 1/2 the parmesan. set aside.
  2. In a 2-qt. saucepan, melt the butter over medium-low heat.
  3. Add the flour and cook, whisking constantly for 2 to 3 minutes.
  4. Do not let the mixture brown.
  5. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently.
  6. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch.
  7. Remove from the heat and whisk in the salt, pepper, and nutmeg.
  8. If not using right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming. Plan to use the sauce within 30 minutes because it thickens if it’s left to sit for too long. If that should happen, add a little warm milk and whisk well to thin it.
  9. Arrange noodles in bottom of greased 12 x 7 1/2 inch baking dish.
  10. Top with half the Spinach mixture.
  11. Spoon on 1/2 the ricotta cheese mixture.
  12. Repeat lays and sprinkle with remaining Parmesan cheese.
  13. Bake covered in a 350 degree oven for 30 minutes, until slightly brown and mixture is bubbly.
  14. Let stand for 10 minutes.
  15. Serve.

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