white lasagna with spinach

Vegetarian Lasagna with Spinach and Buffalo Mozzarella

Lasagna recipe is a traditional Italian dish, originated in Naples, and known since the Middle Ages. Each region has a different variant.



  • 3.5 oz butter
  • 3.5 oz flour
  • a pinch of salt
  • 4 cups milk
  • nutmeg and pepper to taste
  • 9 oz fresh lasagna
  • 14 oz frozen spinach
  • parmesan to taste
  • 9 oz mozzarella di bufala
First course
Italian Recipes
4 servings
20 min.
20 min.
40 min.

Lasagna recipe is a traditional Italian dish, hailing from Naples, and known since the Middle Ages. Each region has a its own variant. In the Northern regions of Italy the traditional lasagna recipe is made with the “Bolognese” sauce: layers of flat-shaped pasta, ragù meat sauce, bechamel and parmesan. In the Southern regions the most famous lasagna recipe contains: ricotta, meatballs, mozzarella or provolone cheese and a meat tomato sauce.

This simple lasagna recipe ia a vegetarian variant: instead of using ragù sauce, you can add spinach and bechamel sauce. Buffalo mozzarella complete the flavor. This variant has a great taste that will appeal to all. Nutmeg and spinach contribute to create a taste that it will reminds you of the ravioli filling.

If you have a lot of time you can make homemade lasagne, the pasta dough is the same as the one for tortellini or ravioli. To roll out the dough use rolling pin or a pasta machine.

On the contrary, if you are in hurry but you do not want to renounce to your dinner with lasagna, you can buy oven-ready lasagna and follow this easy lasagna recipe.

mozzarella di bufala


  • First of all you have to prepare bechamel sauce: melt the butter in a pot milk and mix it with the flours.
  • Then, add the milk slowly and bring it to a boil, stirring constantly.
  • Ald salt and pepper to taste.
  • Lower the heat and cook stirring for three more minutes.
  • Cook your spinach in boiling, salted water for two minutes, then drain well.
  • Preheat the oven at 300° F.
  • Drain the mozzarella to eliminate the excess of moisture and shred it.
  • Spread a couple of spoon of bechamel sauce on the bottom of the baking pan.
  • Begin to form layers: a first layer of lasagna sheets, bechamel and spinach, Buffalo mozzarella and parmesan cheese. Repeat until reaching the edge of the pan. Bake in the oven for 20 minutes.
  • Let it stand for 15 minutes out of the ove before serving.
Vegetarian Lasagna CC 2.0
Mozzarella di Bufala CC 2.0