Spinach & Ricotta Lasagna With Pine Nuts

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“Adapted by from Delia. Made tonight and even my spinach hating father tried some. I used shop bought bechamel sauce instead of the sauce recipe and it worked fine.”
1hr 10mins

Ingredients Nutrition


  1. Preheat the oven to 170°C (Fan forced).
  2. Place the milk, butter, flour and bay leaf together in a saucepan, giving it a good season.
  3. Heat over a medium heat, whisking the whole lot continuously until it comes to a simmer point and has thickened. Cook for 5 minutes.
  4. Stir in the parmesan and remove the flyleaf; set aside.
  5. Remove the stalks from the spinach and wash thoroughly.
  6. In a large saucepan put the knob of butter and spinach leaves together, put a lid on and cook for 2-3 minutes on medium heat, making sure the leaves dont burn.
  7. Drain the spinach in a colander and allow to cool. Squeeze all the liquid out of the spinach and chop finely.
  8. In a bowl combine the chopped spinach, ricotta, cream, nutmeg and salt and pepper to taste. Mix well and add the cheddar.
  9. In a small frying pan over a medium heat and add the pine nuts and dry fry for about 1 minute to toast them.
  10. To assemble the lasagna spread a 1/4 of the sauce into the bottom of a ovenproof dish (23cm x 23cm).
  11. Add a 1/4 of the spinach mixture, followed by a scattering a pine nuts and 1/4 of the mozzarella. Now place lasagna sheets on top, they may need to be torn to fit the dish.
  12. Repeat the process until all ingredients are layered, finishing with a layer of pasta, the rest of the sauce and the remaining cheese.
  13. Place in the oven and cook for 50-60 minutes or until the top is golden and bubbling.
  14. Remove from the oven and allow to settle for 10 minutes.

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