Spinach lasagna—it’s like a warm hug you can eat. Seriously, who knew layers of spinach, cheese, and noodles could make you feel like you’re wrapped in a cozy blanket on a rainy day? Whenever I make it, I think back to last year’s unexpected snowstorm, when this dish was all that stood between my family and the cold, and it became the hero of our dinner table.
Steps
- Prepare the Spinach: In a large saucepan, melt butter and olive oil over medium heat. Add minced shallots and garlic, seasoning with salt and pepper, and cook until fragrant. Gradually add spinach, stirring until wilted and moisture evaporates. Transfer to a strainer and press out excess liquid.
- Make the Ricotta Mixture: In a food processor, blend half of the ricotta, eggs, Parmesan, nutmeg, salt, and pepper until smooth. Pulse the drained spinach in the same processor until finely chopped. Combine the chopped spinach with the ricotta mixture and the remaining ricotta, folding gently.
- Prepare the White Sauce: Melt butter in a saucepan over medium heat, then add flour and cook while stirring until pale golden. Gradually whisk in milk, bringing the mixture to a boil until thickened. Off the heat, add most of the mozzarella and Comté, whisking until smooth. Season with salt and pepper.
- Cook the Pasta: Preheat your oven to 400°F and bring a large pot of salted water to a boil. Cook fresh pasta sheets briefly, about 45 seconds, until al dente. Rinse under cold water and lay flat on a towel to dry.
- Assemble the Lasagna: Spread a little white sauce in the bottom of a lasagna pan. Layer pasta sheets, followed by a portion of the spinach mixture and white sauce. Repeat until all layers are used, finishing with a layer of spinach mixture topped with cheese and remaining white sauce.
- Bake the Lasagna: Cover the lasagna with foil and bake for 20 minutes. Then, remove the foil and continue baking until the top is bubbly and lightly browned, about another 20 minutes. Let it rest for 5-10 minutes before slicing and serving.
Ingredients
- 2 tablespoons butter, divided
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely minced (about 1/2 cup)
- 6 medium garlic cloves, minced (about 2 tablespoons)
- Kosher 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 pepper, to taste
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 12 ounces grated low moisture mozzarella cheese
- 12 ounces grated Comté, Gruyère, or Emmentaler cheese
- Salt and pepper, to taste
- 1 1/2 pounds fresh lasagna noodles (enough to make 12 layers)
FAQ
- What type of spinach is best for spinach lasagna?
- For optimal flavor and texture, fresh flat or curly leaf spinach is recommended. These types avoid the mushy texture of baby spinach and offer a better taste than frozen spinach, which can sometimes have a muddy flavor and fibrous stalks.
- How should I prepare the spinach for lasagna?
- Sautéing the spinach is the best method. Start by cooking shallots and garlic in a mix of butter and olive oil, then add the spinach in batches until it’s wilted. Ensure to remove excess moisture by pressing the cooked spinach in a strainer to achieve consistent results.
- Can I use store-bought ricotta for the lasagna?
- While you can use store-bought ricotta, many brands contain gums and stabilizers. It’s advisable to either make your own or choose a high-quality brand like Calabro that uses only milk, salt, and a starter or acid. Alternatively, cottage cheese can be used for a creamy texture.
- Do fresh lasagna noodles need to be cooked before assembling the lasagna?
- Yes, par-cooking fresh lasagna noodles in salted boiling water until they are very al dente helps achieve the desired texture. After cooking, rinse them under cold water and lay them on towels to dry before using them in your lasagna layers.
- Why should the lasagna rest before serving?
- Allowing the lasagna to rest for about 10 minutes after baking helps it set, making it easier to cut and serve while maintaining the ideal texture.
Tips
- Sauté the Spinach for Maximum Flavor: Instead of blanching or microwaving, sauté your fresh spinach with shallots and garlic to enhance its flavor. Ensure you remove excess moisture by pressing the cooked spinach in a strainer, which will help maintain the lasagna’s consistency.
- Use Quality Ricotta or Substitute with Cottage Cheese: To avoid the bland, watery ricotta often found in stores, opt for a brand that contains only milk, salt, and either a starter or acid. Alternatively, cottage cheese can be used as a substitute, providing a creamy texture in the lasagna.
- Opt for Fresh Lasagna Noodles: Fresh pasta sheets offer a better texture compared to no-boil noodles. Par-cook them for less than a minute in boiling water, then rinse and dry them before layering. This helps achieve a more traditional lasagna with multiple layers.
- Let the Lasagna Rest Before Serving: After baking, allow the lasagna to rest for about 10 minutes before cutting into it. This ensures the layers set properly, making it easier to serve and enhancing the texture and flavor.
Equipment
- Large baking dish or lasagna pan
- Food processor
