Spinach & pine nut lasagne

Spinach & pine nut lasagne

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(13 ratings)

Prep: 30 mins Cook: 1 hr - 1 hr, 20 mins


Serves 6
A classic flavour combination served in a layered Italian pasta bake with creamy white sauce and a dusting of nutmeg

Nutrition and extra info

  • Vegetarian


  • kcal654
  • fat34.1g
  • saturates16.6g
  • carbs57.8g
  • sugars17.6g
  • fibre5.9g
  • protein29.1g
  • salt1.3g
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  • 85g parmesan (or vegetarian alternative), finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 250-300g dried lasagne sheets
  • 50g pine nut

For the white sauce

  • 85g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 85g plain flour
  • 4 bay leaves
  • 1½ l milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • good grating nutmeg



    One of the most useful of spices for both sweet and savoury

For the spinach layer

  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 700g fresh spinach leaves



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 250g ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…


  1. First make the white sauce. Melt the butter and flour together in a big saucepan, and cook the paste for a couple of mins. Add the bay leaves, then gradually whisk in the milk, little by little, until you have a nice smooth sauce. Bubble for a few mins, then season with salt, pepper and nutmeg. Remove the bay leaf, cover with cling film (lay it directly onto the sauce) until ready to use.

  2. Gently cook the onions in the oil until really soft. Put the kettle on. Put half the spinach in a big colander and pour over the boiling water to wilt. Repeat with the rest of the spinach, let it cool a little then squeeze as much liquid as you can out of the spinach. Roughly chop and stir into the onions with the ricotta, a small ladle of the white sauce and most of the parmesan. Season well.

  3. Heat oven to 200C/180C fan/gas 6. Spread a quarter of the sauce into the base of a big baking dish, then dollop over a third of the spinach mixture. Top with a layer of lasagne sheets, then repeat the layers – a quarter of the sauce, third of the spinach mix and some lasagne sheets. Finish with the remaining sauce and scatter over the remaining parmesan. Bake for 40-50 mins until the lasagne is cooked through and the top golden, scattering over the pine nuts with 10 mins to go.

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Comments, questions and tips

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25th Apr, 2018
Was a bit bland (I like to make the recipes as is so then I know what to change next time) would add lots more seasoning and maybe some other veg like mushrooms or beans. Also makes a huge portion, we halved the recipe and still had to freeze 2 portions!
14th Nov, 2016
With a few twists this is a lovely recipe. I infused the milk for half an hour with a few peeled garlic cloves, a bay leaf and some peppercorns before straining and making the white sauce (and added some parmesan to the finished sauce). I then fried a couple of sliced garlic cloves with the onion and added a small punnet of sliced mushrooms to the spinach mix. A few slices of cheese on the top before cooking and voilá. Very tasty!!
3rd Jul, 2016
Bland as is but a good base recipe to add to. Needs way more cheese and use parmesan in the béchamel. Spinach layer needs crushed garlic. A nice addition to the spinach if not vegetarian is some fried off bacon lardons. Asparagus with the spinach is also nice
24th Aug, 2015
This was very well received in our house. I used mascarpone cheese instead of ricotta and substituted for full milk with skimmed; this combination seemed to work fine. I only used two thirds of the volume of milk called for in the recipe.
8th Apr, 2015
I got a huge thumbs up and smiles all round from my guests when I served up this dish. I did make a few slight adjustments to the recipe though, like so: For the sauce, after I finished putting all the milk into the cooking white sauce mixture I left the sauce cooking on a mild heat setting instead of taking off the pot and covering the sauce. I kept cooking until it got a bit thicker, and whilst it was doing so I prepared the spinach filling - this was approximately 10 - 15 mins. For the spinach filling. I didn't use any onions and I didn't cook/boil the spinach first. I also used less fresh spinach (500g). All I did was take about a quarter of the spinach and mix it with a quarter of the ricotta in a big mixing bowl. I continued to do this until all the spinach and ricotta were mixed. With a solid effort using wooden spoon, your mixing will cause the spinach to naturally decrease in size and start to feel like a nice filling. I didn't add any parmesan to this mix, but you could do so. I feel like doing this and not pre-boiling the spinach maintains more of the spinach flavour for the dish. Then I adjusted how I put all the prepared ingredients into the baking dish. I did it like so: - first put in a third of the sauce - then a third of the spinach filling - then a layer of lasange - then a third of the sauce - then a third of the spinach filling - then a layer of lasagne - then the remaining sauce - then the remaining spinach mix - then I put on all of the parmessan cheese (you could go for a bit more to cover a larger baking tray) - then I sprinkled the pine nuts over the dish I cooked it differently too. First I covered the dish with foil, and then I put it in to bake on 180 degrees for 20 minutes. Then I removed the foil and baked it for another 20 minutes on 180 degrees (or until the top gets a little bit of brown colour). It really came out awesome. Hope someone else has luck with this. :)
11th Jun, 2014
It was a bit bland, but I, unlike the rest of these people am not an complete idiot. So I added flavourings to suit me. Recipes are guidelines, people. We are not robots.
7th Apr, 2015
@dagger_nose - I find your comment to be rather rude. Instead of belittling and discouraging new and aspiring chefs, how about rather trying to help by making suggestions on how to improve on the recipe.
25th May, 2014
Made this tonight, really disappointed with it. Very bland and not worth the 2 hours prep and cooking it took to make.
27th May, 2013
Disappointed too, as per previous comment.
15th May, 2013
I've just made this recipe for the second time in two weeks. Amazing taste!


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