Spinach, Ricotta & Pancetta Recipe

Wilt and drain spinach

Heat a large skillet over medium-high heat. Add fresh spinach in batches and cook, stirring, until wilted (about 2–3 minutes per batch). Transfer wilted spinach to a colander and press with the back of a spoon to remove excess liquid. Let cool slightly, then finely chop and squeeze out any remaining moisture until fairly dry.

Combine cheeses

In a large bowl, combine ricotta, grated Parmesan, shredded mozzarella, egg, grated nutmeg, 1 tsp salt, and 1 tsp black pepper. Fold in the chopped, drained spinach until evenly distributed. Taste and adjust seasoning if necessary.

Cook pancetta

Place a skillet over medium heat. Add diced pancetta and cook until the fat renders and pieces are crisp at the edges, 6–8 minutes. If the pancetta is very lean, add 1 tablespoon olive oil before you start cooking.

Add aromatics

Add the finely diced onion to the pan with the pancetta and cook until translucent, about 4–5 minutes. Stir in minced garlic and red pepper flakes and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly. Stir the pancetta mixture into the spinach-ricotta filling until evenly combined.

Make quick bechamel (optional)

In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1–2 minutes to remove the raw flour taste. Gradually whisk in 2 cups milk, bring to a gentle simmer while whisking until sauce thickens (3–5 minutes). Season with 1/2 tsp salt and 1/4 tsp white or black pepper. Remove from heat.

Incorporate bechamel

If using, fold about 1/2 to 1 cup of bechamel into the spinach-ricotta filling to loosen and make it creamier. Reserve remaining bechamel to spread between layers if desired.

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly oil a 9x9-inch (or similar) baking dish with 1 tablespoon olive oil or melted butter.

Layer the dish

Place a thin layer (about 2 tablespoons) of bechamel or a smear of ricotta mixture on the bottom of the dish to prevent sticking. Arrange a single layer of lasagna sheets to cover the base (trim to fit if needed). Spread roughly one-third of the spinach-ricotta-pancetta filling evenly over the pasta. If using, drizzle or spread a couple tablespoons of bechamel over the filling. Repeat two more times: pasta, filling, (optional bechamel). Top with a final layer of pasta and, if desired, a thin layer of bechamel and a sprinkle of extra Parmesan and a little mozzarella for browning.

Bake

Cover the dish tightly with foil and bake in the preheated oven for 25 minutes. Remove foil and bake an additional 10–15 minutes until the top is bubbly and lightly golden. If the top needs more color, broil for 1–2 minutes while watching closely to avoid burning.

Rest and serve

Remove from oven and let rest 10–15 minutes to set for easier slicing. Garnish with chiffonade basil if using. Cut into portions and serve warm.