A comforting dinner, this creamed spinach lasagna is easy to make and loved by everyone. Layers of pasta, homemade béchamel sauce and a smooth spinach sauce make this so satisfying to eat. Topped with plenty of cheese, this is a winner every time.

ecreamed spinach lasagna

This creamy spinach lasagna is one of the top 5 meals in our home. You don’t have to be a spinach lover to enjoy this spinach lasagna as it’s so good you’ll want seconds regardless.

Layers of pasta are topped with the smoothest creamed spinach sauce, followed by homemade béchamel and a cheesy mozzarella crust on top.

Family's favorite dinner! Eeasy creamed spinach lasagna - made with homemade creamed spinach and bechamel. Can be made ahead and reheated.

This spinach bechamel lasagna does take some time to make, but it’s not a complicated recipe by any means. If you follow the steps and work methodically, you’ll succeed in making this without a problem.

You first make the creamed spinach sauce. It’s based on frozen chopped spinach, which makes cooking it a breeze. You follow this by making bechamel.

I know lasagna is often made with ricotta, but I much prefer the classic white sauce. I use it in this chickpea lasagna too. It’s the best glue for pasta layers and it gives the lasagna this homey, buttery flavor without taking attention away from other ingredients.

creamed spinach sauce
bechamel sauce

As you make the sauces, there’s a pot of water you also need to bring to a boil. This is where you soak those pasta layers. I use the kind you don’t have to precook, but I do it anyway.

However, I don’t cook pasta sheets all the way through, not even all dente. Instead I just soak them until they are easier to handle. They bake really nicely this way too.

Once the oven is preheated and all of these ingredients are ready to go, you should lay them out on your counter in the order you need them. Then you just out everything together, layer by layer, like you’re building Legos. It’s a pretty simple process.

assembling spinach lasagna
baked spinach lasagna

More dinner recipes to explore

creamed spinach lasagna slice
creamed spinach lasagna


Easy creamed spinach lasagna

This creamed spinach lasagna is a family favorite. A hearty vegetarian dinner that is usually loved by everyone.
Prep 20 minutes
Cook 30 minutes
Bake 45 minutes
Total Time 1 hour 35 minutes
Servings 4


Creamed spinach sauce
  • 2 1/2 tablespoons sunflower oil
  • 2 tablespoons all-purpose flour
  • 1 pound frozen spinach thawed
  • 1 large egg whisked
  • 1 teaspoon garlic powder more to taste
  • 3/4 cup sour cream
  • 1 cup whole milk
  • 1 teaspoon fine sea salt more to taste
Béchamel sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups warm milk
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • few grinds of black pepper
For lasagna
  • 20 uncooked lasagna sheets 400 g or 14 oz
  • 10.5 oz aged (low moisture) mozzarella cheese grated
  • 1 tablespoon fresh chopped parsley


  • Preheat the oven to 395°F (200°C) and lightly grease a 9-inch (23-cm) square baking dish with oil. Set aside.
Make the spinach sauce
  • In a skillet, heat oil over medium heat. Once warmed, add the flour and whisk fast (to prevent flour from burning). Add thawed spinach (liquid and all) and whisk until incorporated. Then add the egg and continue whisking for about 3-5 minutes until the spinach is hot and egg cooked.
  • Add the garlic powder, sour cream and milk, whisk until incorporated and cook for about 5 more minutes, stirring occasionally. If the sauce is too thick, add more milk and let it simmer. Add a teaspoon of salt, then taste to see if you need more. Set aside.
  • Place a large pot of salted water on the stove and bring it to a boil, then set aside.
  • Meanwhile make the béchamel
  • In a small saucepan, set over medium heat, melt the butter. Immediately add the flour and whisk until you get a smooth paste. Slowly add the warm milk, stirring constantly.
  • Let the béchamel cook for about 3-5 minutes, keep on stirring until you get a smooth but thick sauce (like a thick creamy soup). Season with salt, nutmeg and few grinds of black pepper and set aside.
Assemble lasagna
  • Place 4 pasta sheets in your pot of water for 1 minute or longer. This will soften them and make them easier to handle.
  • Spread a few teaspoons of both the spinach and béchamel on the bottom of the pan. Place in the pasta sheets in a single layer, breaking some in half if needed, until the bottom of the pan is covered.
    (Add 5 more pasta sheets to the pot.)
  • Top with about a ladle of spinach sauce, gently spread it all over pasta, then add around 4 tablespoons of béchamel and spread it over the spinach as best as you can. Top with 4 more sheets of pasta and continue in this manner to create 2-3 more layers, until you run out of the sauces.
  • The last layer has the least amount of sauce, just enough to barely cover the pasta. Sprinkle this layer with cheese.
  • Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil from the dish and bake the lasagna for another 15 minutes or until the cheese is completely melted, even golden brown in some places, and bubbly.
  • Remove lasagna from the oven and sprinkle with parsley (optional). Allow to rest for 15 minutes (and up to 60 minutes covered in a turned off oven) before slicing and serving.


I use the oven-ready pasta sheets that don’t require precooking, but I prefer to soak them in boiling water either way. Softened pasta sheets are much easier to handle and I find that they bake better too.
For some extra comfort and flavor, add a dollop of sour cream to each serving of lasagna.

Join the discussion

Your email address will not be published. Required fields are marked *

Your Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Turtle66 says:

    Hello Alice! I Love Lasagna, I Love Creamed Spinach, I’ll Be Making This Soon! “Looks Easy Peasy & Cheesy”

  2. hopefray says:

    I wish my roommate would love spinach as much as I do. Unfortunately she hates it. But maybe I can convince her to try it again. And if she still refuses to eat it I’ve got more for myself. That shouldn’t be a problem at all, because this lasagna look delicious!

    1. Alice says:

      Hi Hope! Maybe she’d like it in this recipe? But like you said, if she doesn’t there’s more for you and the lasagna reheats so easily! As a spinach lover, I can never have too much of it. 🙂

  3. Mili says:

    I have family that is allergic to eggs. Is there a substitution? Or can I just leave it out of the recipe?

    1. Alice says:

      Hi Mili! Yes, you can easily leave out the egg, no substitution needed (you can add an extra tablespoon of sour cream if you wish). It won’t affect the taste all that much or the texture, because you still have bechamel to top the spinach with. Also make sure the pasta you use is egg free as well.

  4. Julie says:

    OMG I have this in the oven now. I tasted some of the scraps of spinach and bechsmel swiped onto leftover pasta and it was amazing. I can hardly wait for it to be finished, because it can only get better…if that’s even possible! Thank you so much for sharing!

    1. Alice says:

      So happy to hear that Julie, thanks for telling me! 🙂 Hope you enjoyed your dinner.

    2. Julie says:

      UPDATE: It got a 10/10 from my husband and very picky 14 yo daughter–they both asked for leftovers as their lunch today!

    3. Alice says:

      Wow, that’s awesome. 🙂 I’m glad they loved it and thanks for making my day, Julie!