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Layered Spinach and Ricotta Cracker Lasagna

Make This


  • Crackers
  • 60 Crunchmaster® Aged White Cheddar Multi-Grain Crackers
  • Dairy
  • 2 tbsp. butter
  • 1 cup milk
  • 1/4 cup 35% heavy cream
  • 1 tub (8 oz) ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • Poultry
  • 1 egg yolk
  • Produce
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 5 oz. baby spinach
  • 1/4 cup finely chopped fresh parsley
  • Baking & Spices
  • 2 tbsp. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Pinch ground nutmeg
  • Oils & Vinegar
  • 2 tbsp. olive oil


Cream Sauce: Melt butter over medium heat; cook onion for about 2 minutes or until softened. Sprinkle flour over top; cook, stirring, for 1 to 2 minutes or until incorporated. Slowly whisk in milk, cream, salt, pepper and nutmeg. Bring to boil, whisking constantly. Reduce heat; simmer for 3 to 5 minutes or until mixture is thickened. Set aside.

  1. Lasagna: Heat oil in large skillet set over medium heat; cook garlic for about 1 minute or until slightly softened. Stir in spinach, salt and pepper; cook for 3 to 4 minutes or until wilted. Let cool completely; squeeze out excess moisture.
      1. Preheat oven to 400˚F. Spoon 1/4 cup cream sauce into bottom of greased 8-inch square baking dish. Stir together ricotta, Parmesan and egg yolk. Lay one-third of the crackers in bottom of baking dish. Top with half of the ricotta mixture, half of the spinach mixture, one-quarter of the cream sauce and one-third of the mozzarella. Repeat layers once; layer remaining crackers, cream sauce and mozzarella over top.
        1. Bake for 25 to 30 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving. Sprinkle with parsley.

    Tip: To save time, substitute store-bought Alfredo sauce for cream sauce.

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