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The Best Spinach Lasagna Recipe
Ingredients
- For the Spinach:
- 2 tablespoons extra-virgin olive oil
- 1 small onion minced
- 6 medium cloves garlic, minced (about 2 tablespoons)
- Kosher salt and freshly ground black pepper
- 3 packages frozen chopped spinach, defrosted and drained of moisture (or 2 pounds fresh flat or curly spinach leaves, washed and dried, if you prefer. I go with frozen)
- For the Ricotta:
- 2 pounds fresh ricotta cheese
- 2 eggs
- 4 ounces finely grated Parmigiano-Reggiano cheese
- 1 teaspoon freshly grated nutmeg
- For the White Sauce:
- 4 tablespoons butter (or use half olive oil)
- 1/4 cup flour
- 1 quart (4 cups) low fat milk (or whole milk)
- 12 ounces grated low moisture mozzarella cheese
- 12 ounces grated Comté, Gruyère, or Emmenthaler cheese
- For Assembly:
- 1 1/2 pounds (I think this might be overkill) no-boil or fresh lasagna noodles
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