Lasagne al Forno with Fresh Pasta and Spinach
Thin layers of fresh pasta, ragu, creamy béchamel and wilted spinach, baked until bubbling with a golden crust.
Made with Slow cooked ragu and White bechamel sauce and Fresh egg pasta dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelMedium
- Costabout £2.01 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan). Grease a 30 x 22 cm baking dish with the butter.
- 2
Use your ready made fresh pasta dough (see the base recipe). Roll it out thin on a floured surface and cut into rectangles that fit the dish. Boil the sheets in salted water in batches for 1 minute, then lift into cold water and lay on a clean tea towel.
1 min - 3
Wilt the spinach in a large pan over a medium heat for 2 minutes, then tip into a sieve and press out as much water as you can. Chop roughly and mix with the nutmeg.
2 min - 4
Warm your ready made ragu (see the base recipe) and béchamel (see the base recipe) separately until just loose enough to spread.
- 5
Spread a thin layer of béchamel in the dish, then a layer of pasta, ragu, a little spinach, béchamel and Parmesan. Repeat to make 4 layers of pasta, finishing with béchamel and plenty of Parmesan.
- 6
Bake for 35 to 40 minutes, until golden and bubbling at the edges and steaming hot in the centre. Rest for 10 minutes before cutting.
38 min
Tips
- Keep each layer thin. Traditional lasagne is many thin layers of sauce and pasta, not one thick wedge.
- Squeeze the spinach really dry or it will make the lasagne watery.
- Resting for 10 minutes lets the layers set, so the slices hold their shape on the plate.
- Shop bought fresh lasagne sheets can replace the homemade pasta. Use them straight from the pack.
Storing and freezing
Cool within 90 minutes, then keep covered in the fridge for up to 3 days. Freeze portions for up to 3 months and defrost overnight in the fridge. Reheat until steaming hot all the way through, and only once.
Questions
Do I need to pre boil fresh lasagne sheets?
Not for thin shop bought sheets. For your own rolled dough a 1 minute boil makes the sheets easy to handle and stops them being firm after baking. Cool them in cold water so they do not stick.
Why add spinach to a classic lasagne?
It adds freshness and colour, and some Emilia Romagna recipes use spinach in the pasta itself (lasagne verdi). Here it goes in as a layer so you can use the plain dough base.
Can I assemble it ahead?
Yes. Build it, cool completely, cover and chill for up to 24 hours. Bake from cold, adding 10 minutes to the time, and check the centre is steaming hot before serving.
More made with slow cooked ragu
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.