creamy spinach lasagna

• porcijos: A 9 x 13" pan

Ingredientai

FOR THE CREAMY SPINACH

Extra-virgin olive oil

2 pounds spinach

Kosher salt

3 cups Béchamel (this page), gently warmed

FOR THE RICOTTA FILLING

l pound whole-milk ricotta

2 cups coarsely grated whole-milk mozzarella l heaping cup finely grated Parmesan 20 large basil leaves, roughly chopped Kosher salt

FOR ASSEMBLY

Neutral oil

Kosher salt

1 batch Fresh Pasta Sheets (this page), rolled and cut into 12-inch pieces

3 to 4 cups Simple Tomato Sauce (this page) 4 cup Béchamel (this. page)

V2 cup finely grated Parmesan 1 cup grated whole-milk mozzarella

Nurodymai

To make the creamy spinach, line a sheet pan with parchment paper and set it near the stove. Set a large skillet over high heat. When it's hot, add 2 tablespoons oil and two or three big handfuls of the spinach. Season with a generous pinch of salt and sauté until the stems are tender and the leaves are wilted, 2 to 3 minutes. Use tongs to transfer to the parchment- lined tray. Wipe out the skillet and repeat with more oil and the remaining spinach, then spread it out in a single layer and allow to cool.

Taking handfuls of the cooled

spinach, squeeze out as much water as possible, then chop it coarsely. Place the chopped spinach in a large bowl. Add the béchamel and stir to combine. Taste the spinach mixture and season generously with salt. Press a piece of parchment paper or plastic against the surface of the mixture to prevent a skin from forming and set it aside until you're ready to assemble the lasagna.

To make the ricotta filling, in a large bowl, combine the ricotta, mozzarella, Parmesan, and basil. Use a large WOoden spoon to combine everything with a whipping motion (this will ensure that the ricotta breaks up and the grated cheeses distribute evenly). Taste and adjust the seasoning with salt. Cover and set aside until you're ready to assemble the lasagna.

When ready to assemble, adjust an Oven rack to the highest position and preheat to 425°F. Bring a large cOvered pot of water to a boil over high heat. Set a large colander in a baking dish and place it near the stove.

Season the boiling water generously with salt. Carefully ease 1 sheet of

pasta into the water, using a slotted spoon to gently encourage the pasta to immerse. Then add the next sheet. Add 2 more pasta sheets in this way and cook until light in color, floppy in texture, and completely cooked through, about 2 minutes. If the pasta bubbles above the surface of the water while cooking, encourage it back into the water with the slotted spoon. Use a sieve to gently remove the pasta from the water and place it in the prepared colander. Rinse under cold water until cool enough to handle, then begin assembly with the first batch of cooked pasta. Meanwhile, continue cooking, draining, and rinsing pasta in this way as you assemble the lasagna.

Coat the bottom and sides of a 9 x 13 x 2-inch baking pan with oil. Gently press any remaining water from the pasta, then drape 2 or 3 sheets crosswise to entirely cover the bottom of the pan with minimal overlap, and leave the ends hanging over the long sides (they'll be helpful for sealing the top). All four sides need not have overhang; two are plenty.

Evenly crumble a generous one-third of the ricotta filling over the pasta to create a foundation, then layer pasta

sheets in from edge to edge of the pan. Trim the pasta with kitchen shears to avoid overlap. Spread about 14 cups tomato sauce over the pasta and cover with another pasta sheet. Spread about half of the creamy spinach evenly over the pasta, sprinkle with 4 Cup grated Parmesan, and cover with another pasta sheet.

Repeat the layers using the same order, with pasta following each: one- third of the ricotta, 14 cups of tomato sauce, and half the creamy spinach sprinkled with another 4 cup Parmesan, then finish with a third layer each of ricotta and of tomato sauce. For the top, fold the overhanging pasta into the baking pan, to cover the top sheet and create a sealed pasta layer, and then spread with the béchamel. Gently cover with a piece of parchment and wrap tightly with foil. Place the lasagna on a sheet pan to catch any overflow and bake for 40 minutes.

Pull the lasagna from the oven and carefully remove the foil and parchment. Sprinkle with the grated mozzarella and return to the oven until golden brown and bubbling on the surface, about 20 minutes.

Allow to cool for 15 minutes before slicing and serving. Wrap and refrigerate leftover lasagna for up to 4

days.

Pastabos

VARIATIONS

To make a Zucchini and Pesto Lasagna, uSe the same ricotta filling and creamy spinach mixture. Instead of tomato sauce, toss sauteéd slices of zucchini with Basil Pesto (this page and as you build the lasagna, drizzle each layer of squash with a bit more pesto.

For Winter Squash Lasagna, make the creamy spinach as directed on this page. Make the ricotta filling, but omit the basil Instead, place 4 tablespoons unsalted butter in a medium saucepan and set over medium heat. Cook, swirling, until the foam subsides and the butter begins to take on color, then add 10 large sage leaves. Keep swirling the pan until the butter is golden brown and smells nutty and the sage is crisp, another 2 to 3 minutes. Allow to cool, then stir the butter and sage into the filling.

Assemble the lasagna with layers of creamy spinach, sage and ricotta filling, and roasted winter squash.

NOTE

To prepare the lasagna chead and freeze, bake it for 30 minutes but do not brown, then cool and freeze for up to 4 weeks. Thaw completely overnight, then sprinkle with

mozzarella and bake uncovered at 4O0°F until golden brown and bubbling on the surface, 25 to 30 minutes.