https://www.copymethat.com/r/ydzrt6r9q2/best-spinach-lasagna/
144145391
0scntba
ydzrt6r9q2
2024-09-22 09:24:57
Best Spinach Lasagna
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Servings: 6 to 8
Servings: 6 - 8
Ingredients
- 1 stick salted butter
- 2 tsp. kosher salt, plus more to taste
- 12 lasagna noodles
- 3 bunches fresh spinach, trimmed
- Black pepper, to taste
- 2 garlic cloves, chopped
- ¼ c. all-purpose flour
- 4 c. whole milk
- 1 c. heavy cream
- 1 ¾ c. grated parmesan cheese
- 1 lb. whole-milk ricotta cheese
- 2 large egg yolks
- 1 c. fresh parsley, roughly chopped
- 4 scallions, chopped
- 8 oz. ounces deli-sliced low-moisture mozzarella cheese
Steps
- Preheat the oven to 400°.
- Use 1 tablespoon butter to grease a 9-by-13-inch flame-proof baking dish.
- Bring a large pot of salted water to a boil.
- Add the noodles and cook about 3 minutes shy of the package cooking time.
- Drain and rinse under cold water.
- Melt 2 tablespoons butter in a dutch oven over medium heat.
- Add the spinach, season with 1⁄2 teaspoon salt and some pepper; cook, stirring, until wilted, 3 to 4 minutes.
- Add half of the garlic and cook 1 to 2 minutes.
- Drain and let cool slightly, then wrap in a clean kitchen towel and wring out the liquid.
- Wipe the dutch oven clean.
- Add the remaining 5 tablespoons butter and melt over medium heat.
- Whisk in the flour and cook, whisking, until smooth and thick, about 2 minutes.
- Add the remaining garlic and 1 teaspoon salt and cook until sizzling, about 30 seconds.
- Slowly stir in the milk and heavy cream. Bring to a simmer, stirring constantly; cook, stirring, until thickened, about 5 minutes.
- Whisk in 1 cup parmesan and remove from the heat.
- Stir together the ricotta, egg yolks, parsley, scallions, 1⁄2 cup parmesan, 1⁄2 teaspoon salt and some pepper in a medium bowl.
- Spread 1 cup of the sauce in the baking dish.
- Arrange 4 noodles lengthwise in the dish.
- Spread with another 11⁄2 cups sauce.
- Layer half of the mozzarella over the sauce, then spread with half of the ricotta mixture and half of the spinach.
- Repeat the layering (noodles, sauce, mozzarella, ricotta and spinach).
- Top with the remaining 4 noodles and spread with the remaining sauce (about 1 cup).
- Sprinkle with the remaining 1⁄4 cup parmesan.
- Cover with foil, tenting it so it doesn’t touch the lasagna.
- Place on a baking sheet and bake until the edges begin to bubble, about 20 minutes.
- Uncover and bake until golden brown on top, 30 to 35 minutes.
- Switch the oven to broil and broil 1 minute to brown the top.
- Let sit 15 minutes before serving.