SPINACH BECHAMEL LASAGNA
This rich, creamy lasagna is based on a recipe from Sundays at Moosewood Restaurant, part of the classic vegetarian series by the Moosewood Collective.
Conventional wisdom has us steam spinach in a covered pan with only the rinse water clinging to its leaves. I think it cooks more quickly and stays greener if you blanch it in a large pot of boiling water then rinse under cold water, as described below. (You can use the same water to boil the noodles.)
For a 3 to 4 quart baking dish, serving at least 12.
3 bunches fresh spinach
Salt
¼ cup olive oil
2 cups chopped onion
2 cloves garlic, minced or pressed through a garlic press
½ cup chopped parsley
1 lb. ricotta cheese, preferably whole milk
2 eggs
⅔ cup grated Parmesan cheese
¼ cup chopped parsley
6 cups milk, plus more if needed
¾ cup (1½ sticks) butter
1 cup flour
Salt, pepper and nutmeg
1 lb. lasagna noodles
2 cups grated Mozzarella cheese, preferably whole milk
1½ cups grated Parmesan cheese
SPINACH:
Put a large pot of salted water on high heat. Pull the stems off the spinach backwards and wash in several changes of water. Drain. When water is boiling, add spinach and blanch until just tender, about 3 minutes. Drain quickly and rinse in a colander under cold water to set the color. Squeeze excess water out of spinach with your hands. Chop roughly and set aside.
Saute the onions in the olive oil until tender and translucent, 8-10 minutes. Add garlic and saute 2 minutes. Add spinach and the ½ cup parsley and saute about 5 minutes. more. Set aside.
FILLING:
Mix together the ricotta cheese, the ¼ cup parsley and the ⅔ cup Parmesan. Beat in the eggs. Set aside.
BECHAMEL SAUCE:
Heat the milk in a saucepan or in the microwave. Melt the butter in another saucepan and stir in the flour. Cook, stirring, 3 to 4 minutes. Gradually whisk in the hot milk. Bring to the simmer, stirring constantly, and simmer for several more minutes. It will be very thick; if it’s too thick to stir add a little more milk. Season to taste with salt, pepper and nutmeg. Remove from heat, but stir it from time to time so it doesn’t form a skin on top.
ASSEMBLY:
Preheat the oven to 350ºF.
Boil the noodles in salted water until almost tender. Drain and rinse. Now layer the dish as follows:
1½ cups sauce
A single layer of noodles, trimmed to fit
½ of the spinach mixture
All of the mozzarella
1½ cups sauce
Another layer of noodles
All of the ricotta mixture
The rest of the spinach
1½ cups sauce
A final layer of noodles
The rest of the sauce
The 1½ cups Parmesan.
Cover with foil and bake 45 minutes. Uncover and bake 10-15 minutes more, or until bubbling hot and golden brown. Let rest 10-15 minutes before cutting and serving.
(The lasagna can be assembled a day or two before baking and refrigerated, or it can be frozen. Defrost thoroughly before baking and allow a little longer for a chilled dish to cook.)
This rich, creamy lasagna is based on a recipe from Sundays at Moosewood Restaurant, part of the classic vegetarian series by the Moosewood Collective.
Conventional wisdom has us steam spinach in a covered pan with only the rinse water clinging to its leaves. I think it cooks more quickly and stays greener if you blanch it in a large pot of boiling water then rinse under cold water, as described below. (You can use the same water to boil the noodles.)
For a 3 to 4 quart baking dish, serving at least 12.
3 bunches fresh spinach
Salt
¼ cup olive oil
2 cups chopped onion
2 cloves garlic, minced or pressed through a garlic press
½ cup chopped parsley
1 lb. ricotta cheese, preferably whole milk
2 eggs
⅔ cup grated Parmesan cheese
¼ cup chopped parsley
6 cups milk, plus more if needed
¾ cup (1½ sticks) butter
1 cup flour
Salt, pepper and nutmeg
1 lb. lasagna noodles
2 cups grated Mozzarella cheese, preferably whole milk
1½ cups grated Parmesan cheese
SPINACH:
Put a large pot of salted water on high heat. Pull the stems off the spinach backwards and wash in several changes of water. Drain. When water is boiling, add spinach and blanch until just tender, about 3 minutes. Drain quickly and rinse in a colander under cold water to set the color. Squeeze excess water out of spinach with your hands. Chop roughly and set aside.
Saute the onions in the olive oil until tender and translucent, 8-10 minutes. Add garlic and saute 2 minutes. Add spinach and the ½ cup parsley and saute about 5 minutes. more. Set aside.
FILLING:
Mix together the ricotta cheese, the ¼ cup parsley and the ⅔ cup Parmesan. Beat in the eggs. Set aside.
BECHAMEL SAUCE:
Heat the milk in a saucepan or in the microwave. Melt the butter in another saucepan and stir in the flour. Cook, stirring, 3 to 4 minutes. Gradually whisk in the hot milk. Bring to the simmer, stirring constantly, and simmer for several more minutes. It will be very thick; if it’s too thick to stir add a little more milk. Season to taste with salt, pepper and nutmeg. Remove from heat, but stir it from time to time so it doesn’t form a skin on top.
ASSEMBLY:
Preheat the oven to 350ºF.
Boil the noodles in salted water until almost tender. Drain and rinse. Now layer the dish as follows:
1½ cups sauce
A single layer of noodles, trimmed to fit
½ of the spinach mixture
All of the mozzarella
1½ cups sauce
Another layer of noodles
All of the ricotta mixture
The rest of the spinach
1½ cups sauce
A final layer of noodles
The rest of the sauce
The 1½ cups Parmesan.
Cover with foil and bake 45 minutes. Uncover and bake 10-15 minutes more, or until bubbling hot and golden brown. Let rest 10-15 minutes before cutting and serving.
(The lasagna can be assembled a day or two before baking and refrigerated, or it can be frozen. Defrost thoroughly before baking and allow a little longer for a chilled dish to cook.)