This recipe combines buttery sautéed spinach with a blend of ricotta and cheeses, creating a satisfying vegetarian delight. Perfect for gatherings or cozy family dinners, this lasagna is sure to impress with its flavour and texture—every bite is a celebration of cheesy, savoury goodness!
The Best Spinach Lasagna
For the Spinach
2 Tbsp butter, divided
2 Tbsp extra-virgin olive oil
1 shallot, finely minced (about 1/2 cup)
6 medium garlic cloves, minced (about 2 Tbsp)
Kosher salt & freshly ground black pepper
2 lbs fresh spinach leaves, washed & dried
Heat oil & butter in large saucepan. Add shallots & garlic, season with salt & pepper. Cook, stirring frequently, until softened & fragrant, about 1 min. Add few large handfuls of spinach, cook until wilted. Continue adding spinach a handful at a time until it is all in the pot. Cook until moisture evaporates. Season to taste. Transfer spinach to fine strainer & press out excess moisture.
For the Ricotta
2 lbs fresh ricotta cheese
2 large eggs
4 oz finely grated Parmigiano-Reggiano cheese
1 tsp freshly grated nutmeg
Transfer half ricotta, eggs, Parmesan & nutmeg to bowl of food processor. Season with salt & pepper. Process until smooth, about 1 min. Transfer to large bowl. Add spinach to food processor & pulse until finely chopped.
Mix spinach, ricotta mixture & remaining ricotta together.
For the White Sauce
4 Tbsp butter
1/4 cup flour
4 cups whole milk
12oz each grated mozzarella & Comté/Gruyère/or Emmentaler cheese
Heat butter in medium saucepan. Add flour & increase heat to medium high. Cook, stirring butter & flour with a whisk until pale golden, about 1 min. Whisking constantly, slowly add milk. Continue cooking until mixture comes to a boil & thickens, whisking frequently. Remove from heat & add 3/4 of mozzarella & grated cheese. Whisk until smooth. Season to taste.
To Assemble
1 1/2 lbs (to make 12 layers) fresh lasagna noodles
Preheat oven to 400°F. Bring a large pot of salted water to boil. Add pasta sheets a few at a time and cook until barely tender, about 45 sec. Cool under water until well chilled. Continue until all pasta is par-cooked and dried.
Drizzle small amount of white sauce over bottom of lasagna pan/large casserole. Add layer of noodles. Top with 1/12th of spinach mixture & 1/12th of remaining white sauce. Continue layering pasta, spinach & white sauce until you lay down the top sheet of pasta. Spread remaining spinach mixture evenly over the top. Sprinkle with remaining mozzarella & grated cheese & drizzle with remaining white sauce. Spread into even layer.
Cover tightly with aluminum foil & bake for 20 mins. Remove foil & continue baking for 20 mins longer, until browned & bubbling. Let rest at room temperature for 5-10 mins before serving.
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www.seriouseats.com/food-lab-creamy-cheesy-ultimate-spinach-lasagna-recipe