Jamie Oliver Spinach Lasagne

Let me tell you something about this Jamie Oliver Spinach Lasagne—it’s not just creamy and warm, it’s like being hugged by your grandmother if she wore perfume made of Parmesan and knew her way around a béchamel. I made it on a dreary, grey Sunday when everything felt just a little heavy. It was either this or crawl under a blanket. This won. And not quietly. (inspired by Jamie Oliver)

Ingredients Needed

For the sauce:

• 50g unsalted butter
• 50g plain flour
• 800ml milk (I used whole milk because if you’re going to do it, just do it)
• 1 bay leaf—fresh if you can find it, dry if that’s all you’ve got

For the spinach part:

• 800g fresh spinach (yeah, it’s a mountain, but it cooks down)
• 20g butter
• again 200g ricotta—the real stuff
• not the watery tubs A grating of nutmeg, about a quarter teaspoon, but who’s measuring? Salt and black pepper

To layer it all together:

• 300g fresh lasagne sheets (those silky ones that don’t need pre-boiling)
• 100g Parmesan, grated and dangerous

How To Make Jamie Oliver Spinach Lasagne

1. Heat your oven to 190°C. Or, more honestly, turn it on before you forget. It’s happened.
2. In a medium pot, melt most of the butter—save a bit for later. Add the flour and whisk like your life depends on it. It gets kind of pasty and weird-looking at first, but don’t panic. Slowly, and I mean slowly, pour in the milk while whisking. The goal is no lumps. You’ll smell it thickening before you see it. Toss in the bay leaf. Let it gently simmer and thicken for 5-ish minutes. Stir often. Then off the heat and—bye, bay leaf.
3. Spinach time. It looks like too much, but you’ll see. Heat the rest of the butter in a big pan, toss the spinach in, cover it. Within minutes, it slumps into itself. Drain it. Then wait until it’s cool enough not to burn your hands before you squeeze out the water. You need to get pretty aggressive with it—no one wants a soggy lasagne. Chop it up. In a bowl, stir in the ricotta, a ladle of that white sauce, nutmeg, and season it until it tastes like something you want to keep eating.
4. Now. Grab your baking dish. Spoon some sauce on the bottom, lay down those soft lasagne sheets, and just start building. Spinach mix. Sauce. Parmesan. Again. Don’t stress if it’s messy—messy is good. Finish with a last layer of sheets, the rest of your white sauce, and dump the remaining Parmesan on top like it owes you money.
5. Bake it for 30 minutes or until it’s bubbling at the edges and the top is crusty-golden and calling your name. Let it sit. Just a bit. Five, ten minutes. Enough time to pour a glass of wine or toss together a salad.

Why I Love This Recipe

This lasagne made me nostalgic for something I’m not sure even happened. Like it created a memory I’d forgotten to have. We had it with wine and laughter and that weird silence that means people are too busy chewing to talk. It was cozy. Sharp. Familiar, even though I’d never made it before.

Recipe Tips

• If you only have frozen spinach—go for it.
• But you must squeeze out every last drop of water. No ricotta, Try a mash-up of cottage cheese and mascarpone.
• Grate the nutmeg fresh if you can. It’s such a small thing, but huge on flavor. Make it ahead if life’s chaotic. Assemble, chill, bake later.
• Leftovers reheat like a dream if you add a splash of milk before warming.

How To Store This Jamie Oliver Spinach Lasagne

• At Room Temperature: Don’t leave it out longer than you’d leave milk. A couple of hours max.
• In the Fridge: Covered tightly, it keeps for three days. Tastes better on day two, if we’re being honest.
• In the Freezer: Yes. Wrap in foil or airtight containers. Label it. Future you will be grateful.

Reheating:

• Oven: 175°C, cover with foil, 20 minutes or until you see it bubbling.
• Microwave: Quick and dirty—3 minutes on high, covered.
• Stove: Yep, it works. Just slice and warm slowly with a little water or sauce in the pan.

Let’s Answer a Few Questions! (FAQs)

Can I use frozen spinach?
Sure can. Just squeeze the living daylights out of it or you’ll have soup, not lasagne.

Do I really need to cook the spinach first?
Yes. Raw spinach turns into wet mush once baked. Don’t skip it.

How do I keep it from being too wet?
Squeeze the spinach dry. Thicken your sauce. Don’t rush the layering.

Can I prep this the night before?
Absolutely. In fact, you should. It’s calmer that way.

Can I freeze it?
Yes. And you should double the batch if you’re already going to the trouble.

Nutrition Facts (per serving)

• Calories: 413
• Carbs: 31.7g
• Protein: 21.5g
• Fat: 22.8g
• Sugar: 9.7g
• Fibre: 3g

Try More Recipes:

•  Jamie Oliver Kung Pao Chicken
• Jamie Oliver Miso Aubergine
• Jamie Oliver Stuffed Mushrooms