Lasagna: Spinach Basil
by Lishka DeVoss

YIELD 4 to 6 servings

11.5 X 8 X 2 baking dish

INGREDIENTS

INDIVIDUALLY (ready to use):
1 bunch spinach, washed and ends trimmed
1 tbsp olive oil
salt
2.5 cups tomato sauce
8 fresh store-bought lasagna sheets, 9X6 each, cut one sheet into 5 long strips
1.5 ounces grated Parmesan, Asiago or Grana Padano (1/2 cup)
3 ounces grated whole-milk or part-skim mozzarella (1 cup)

BOWL:
15 ounces whole-milk or part-skim ricotta (about 2 cups)
1.5 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (1 cup)
1 ounce freshly grated Parmesan (1/4 cup)
5 large fresh basil leaves finely chopped, or 1 tbsp dried basil

BÉCHAMEL:
1/4 cup unsalted butter (1/2 stick)
1/4 cup all-purpose flour
2 cups milk
salt
freshly ground black pepper
ground nutmeg (optional)

PREPARATION

1. Set large skillet over high heat; add oil, spinach and pinch of salt. Toss until wilted — about 3 minutes. Take off heat and allow to cool. Squeeze out excess water; chop well and add to BOWL.

2. BÉCHAMEL: In heavy-bottomed pot or Dutch oven over medium heat, add butter. Once butter has melted, whisk in flour, reduce heat to low and cook, stirring, for about 15 minutes. Mixture will foam and the butter will separate. (DO NOT BROWN.)

3. When bubbles reduce in size and mixture looks like freshly wet fine sand — whisk vigorously while slowly pouring in milk. Increase heat to medium and continue whisking until mixture thickens — about 2 minutes. Add salt, pepper and nutmeg (if using) to taste.

4. Return heat to low. Continue cooking, whisking regularly, until the sauce is thick and smooth, with no raw flour flavor — 10 to 15 minutes. Taste and adjust seasoning with salt. (If lumpy, purée with immersion blender.)

5. Assemble lasagna in this Layer Order:

1/3 BÉCHAMEL
2 Pasta sheets to form the base length-wise with about 1-inch hanging over the long sides
1/2 BOWL
1 Pasta sheet + strip
1/3 Tomato Sauce
1 Pasta sheet + strip
1/3 BÉCHAMEL
1/2 Parmesan
1 Pasta sheet + strip
1/2 BOWL
1/3 Tomato Sauce
1/2 Parmesan
1 Pasta sheet + strip
1/3 Tomato Sauce
1 Pasta sheet + strip, fold the edges over to seal
1/3 BÉCHAMEL

6. Place cut parchment directly on top to keep BÉCHAMEL from sticking to the foil. Seal top tightly with foil.

7. 400ºF - position oven rack to about 6 inches from top. Bake 40 mintues.

8. Remove from oven and remove foil and parchment; sprinkle on mozzarella and return to oven for 10 to 20 minutes until brown and bubbling. Let cool for 15 minutes before serving.

NOTE BÉCHAMEL can be made up to 1 day in advance, covered directly and refrigerated. Bring to room temperature before using.

NOTE BOWL can be made 1 day in advance and refrigerated. Bring to room temperature before using.

Updated 2021-02-06

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