Ah, lasagna—a dish that somehow always feels like a warm hug, right? This creamy spinach version, though, is like a little culinary adventure, with layers of comfort that make you forget about the chaos outside. It’s perfect for those days when you just want everything to slow down, even if just for a moment, and savor something rich and delightful.
Steps
- In a large saucepan, melt butter and olive oil over medium heat, then add minced shallots and garlic, seasoning with salt and pepper. Cook until fragrant, then add spinach in batches, stirring until wilted and most moisture evaporates, leaving the pan dry.
- Press the cooked spinach in a fine mesh strainer to remove excess moisture, then let it drain while preparing the ricotta mixture.
- In a food processor, blend half the ricotta with eggs, Parmesan, nutmeg, salt, and pepper until smooth, then transfer to a large bowl.
- Pulse the drained spinach in the food processor until finely chopped, then fold it and the remaining ricotta into the smooth ricotta mixture.
- To make the white sauce, melt butter in a medium saucepan, add flour, and cook while whisking until golden. Gradually whisk in milk, bringing the mixture to a boil until thickened, then remove from heat and stir in most of the mozzarella and other cheeses until smooth.
- Preheat the oven to 400°F. Boil salted water and par-cook pasta sheets for about 45 seconds, then cool them under cold water and lay them on a towel to dry.
- Assemble the lasagna by spreading a small amount of white sauce at the bottom of a lasagna pan, then layer pasta sheets, followed by the spinach mixture and white sauce, repeating until all ingredients are used.
- Top with remaining spinach mixture and cheeses, then drizzle with the last of the white sauce, spreading evenly with a spatula.
- Cover the lasagna with foil and bake for 20 minutes, then uncover and bake until bubbly and browned for another 20 minutes.
- Let the lasagna rest for 5 to 10 minutes before slicing and serving.
Ingredients
- 2 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped (approximately 1/2 cup)
- 6 medium garlic cloves, minced (around 2 tablespoons)
- Salt and freshly ground black pepper to taste
- 2 pounds fresh flat or curly spinach leaves, washed and dried
- 2 pounds fresh ricotta cheese
- 2 large eggs
- 4 ounces finely grated Parmigiano-Reggiano cheese
- 1 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 quart (4 cups) whole milk
- 12 ounces grated low-moisture mozzarella cheese
- 12 ounces grated Comté, Gruyère, or Emmentaler cheese
- Salt and freshly ground black pepper to taste
- 1 1/2 pounds fresh lasagna noodles (enough sheets to create 12 layers)
FAQ
- Can I use baby spinach instead of flat or curly leaf spinach?
- While you can use baby spinach, flat or curly leaf spinach is recommended for better flavor and texture. Baby spinach tends to have a pulpy, mushy consistency when cooked.
- What are the alternatives if I can’t find good quality ricotta cheese?
- If you can’t find quality ricotta, you can make your own using a simple stovetop method. Alternatively, cottage cheese can be used as a substitute, offering a creamy result when baked in lasagna.
- Is it necessary to pre-cook fresh lasagna noodles?
- Yes, it’s recommended to par-cook fresh lasagna noodles. This helps control the moisture level and achieves the desired texture in the final dish.
- Can I add tomato sauce to the spinach lasagna?
- While traditional spinach lasagna doesn’t include tomato sauce, you can add it if you prefer. Some people enjoy the combination of tomato and spinach flavors.
- Why should I let the lasagna rest before serving?
- Allowing the lasagna to rest for about 10 minutes after baking helps it set, making it easier to slice and serve, and improves the overall texture.
Tips
- Sauté Spinach for Flavor: Instead of blanching or microwaving, sauté fresh flat or curly leaf spinach with shallots and garlic in a mix of butter and olive oil. This enhances the flavor and prevents the spinach from absorbing excess water, ensuring a richer taste.
- Optimal Cheese Mixture: For a creamy lasagna with classic ricotta curds, blend half of the ricotta in a food processor with an egg, Parmesan, and seasonings, and then fold in the remaining ricotta and chopped spinach. This dual-texture approach provides a rich, creamy flavor with distinct ricotta bits.
- Fresh Pasta Sheets: Use fresh lasagna noodles for a better texture. Cut them slightly smaller than the pan size as they expand when cooked. Par-cook them briefly in salted boiling water, then rinse with cold water to prevent sticking.
- Rest Before Serving: After baking, let the lasagna rest for about 10 minutes before serving. This helps the layers set, making for cleaner slices and a better overall texture.
Equipment
- Food Processor – For processing ricotta and chopping spinach.
- Large Baking Dish or Lasagna Pan – For assembling and baking the lasagna.
- Fine Mesh Strainer – For draining excess moisture from the spinach.
- Rubber Spatula – Useful for pressing moisture from spinach and spreading layers evenly.
- Aluminum Foil – For covering the lasagna during baking.
