Meal: Spinach Lasagna
Servings: 8
Prep Time: 60 minutes
Ingredients
1.25 lbs curly-leaf spinach
5 TBSPs unsalted butter
4 large shallots, minced
4 garlic cloves, minced
1/4 cup all-purpose flour
3.5 cups whole milk
2 bay leaves
3/4 tsp nutmeg
1 ounce parmesan cheese
4 oz cottage cheese
4 oz ricotta cheese
1 large egg
1/4 tsp salt
12 no-boil pasta noodles
2 oz parmesan cheese
8 oz italian fontina cheese (mozzarella if no fontina available)
Directions
1. Boil 4 qts of salted water and fill a bowl with ice water. Add spinach to boiling water and stir until just wilted - about 5 seconds. Transfer spinach to ice water until completely cool. Drain and transfer to dry towels. Form ball and wring out. Chop and set aside. Save boiled water for step 9
2. Melt butter in medium saucepan over medium heat. Add shallots and garlic and cook until softened (about 4 minutes). Stir in flour and cook until incorporated (about 1 minute).
3. Gradually whisk in milk until smooth. Increase heat to medium-high and bring to a boil, whisking often.
4. Stir in Bay leaves, nutmeg, salt and pepper. Reduce heat to low and simmer, whisking occasionally, for 10 minutes.
5. Discard Bay leaves and whisk in parmesan until melted.
6. Measure out 1/2 cup of sauce into one bowl and place cling wrap directly on surface of sauce and set aside
7. Add spinach to remaining sauce and also place cling wrap directly onto surface and set aside
8. Process cottage cheese (and ricotta), egg, and salt in food processor until smooth
9. Pour boiling water into flat dish and place noodles in to soak for about 5 minutes until pliable. Remove noodles from water and place on ash towel (not paper towel) to dry
10. Spread reserved 1/2 cup of sauce over the bottom of a greased 9x13 dish. Arrange 3 noodles in a single layer on top of sauce.
11. Spread 1 cup of spinach mixture evenly over noodles, sprinkle with parmesan, and top with 3 more noodles.
12. Spread 1 cup of spinach mixture evenly over noodles, spread 1 cup of FONTINA, and top with 3 more noodles.
13. Spread 1 cup spinach mixture over top then cottage cheese mixture, then 3 more noodles.
14. Cover completely with remaining spinach mixture and sprinkle with remaining 1 cup fontina
15. Spray food side of aluminum foil and cover dish. Bake at 425 until edges are just bubbling (about 20 minutes) rotating dish halfway through
16. Remove foil and adjust rack to 6" from top. Broil until cheese is spotty brown (about 4-6 minutes).
17. Let lasagna cool for 15 minutes before serving.
Notes
Recipe calls for 8 oz cottage cheese only
Source
America's Test Kitchen