Spinach Lasagna

Spinach Lasagna is a delightful and indulgent dish that combines the goodness of hearty curly-leaf spinach, a flavorful sauce, and layers of creamy cheese. The spinach sauce is made from blanched spinach, shallots, garlic, nutmeg, and Parmesan cheese, resulting in a delicate and savory flavor. We’ve swapped the traditional ricotta for tangy cottage cheese, layered with more Parmesan and rich, melty fontina cheese. Thin, no-boil lasagna noodles are softened and layered to perfection, creating a tender and creamy lasagna that will leave you craving for more.

Serves 8 to 10

INGREDIENTS:

SAUCE

• 1¼ pounds curly-leaf spinach, stemmed
• Salt and pepper
• 5 tablespoons unsalted butter
• 4 large shallots, minced
• 4 garlic cloves, minced
• ¼ cup all-purpose flour
• 3½ cups whole milk
• 2 bay leaves
• ¾ teaspoon ground nutmeg
• 1 ounce Parmesan cheese, grated (½ cup)

LASAGNA

• 8 ounces (1 cup) whole-milk cottage cheese
• 1 large egg
• ¼ teaspoon salt
• 12 no-boil lasagna noodles
• 2 ounces Parmesan cheese, grated (1 cup)
• 8 ounces Italian fontina cheese, shredded (2 cups)

INSTRUCTIONS:

1. SAUCE: Bring 4 quarts of water to a boil in a large pot. Prepare a large bowl of ice water. Add the stemmed spinach and 1 tablespoon of salt to the boiling water and cook for about 5 seconds until the spinach wilts. Using a slotted spoon, transfer the spinach to the ice water and let it soak until completely cool (about 1 minute). Drain the spinach and transfer it to a clean dish towel. Wrap the towel tightly around the spinach and wring it until dry. Chop the spinach and set it aside.
2. In a medium saucepan, melt the unsalted butter over medium heat. Add the minced shallots and garlic, and cook until the shallots are softened (about 4 minutes). Stir in the all-purpose flour and cook, stirring constantly, until incorporated (about 1½ minutes). Gradually whisk in the whole milk, smoothing out any lumps. Increase the heat to medium-high and bring the mixture to a boil, whisking often.
3. Stir in the bay leaves, ground nutmeg, ½ teaspoon of salt, and ¼ teaspoon of pepper. Reduce the heat to low and simmer the sauce, whisking occasionally, for 10 minutes. Discard the bay leaves and whisk in the grated Parmesan cheese until melted. Measure out and reserve ½ cup of the sauce in a bowl, and press plastic wrap directly against the surface. Set it aside. Transfer the remaining sauce to a separate bowl and stir in the chopped spinach until well combined and no clumps remain. Press plastic wrap directly against the surface and set it aside.
4. LASAGNA: Adjust the oven rack to the middle position and preheat the oven to 425 degrees. Process the whole-milk cottage cheese, egg, and salt in a food processor until very smooth (about 30 seconds).
5. Pour 2 inches of boiling water into a 13 by 9-inch broiler-safe baking dish. Slip the no-boil lasagna noodles into the water, one at a time, and soak them until pliable (about 5 minutes). Separate the noodles with the tip of a sharp knife to prevent sticking. Remove the noodles from the water and place them in a single layer on clean dish towels. Discard the water, then dry and grease the baking dish.
6. Spread the reserved ½ cup of sauce evenly over the bottom of the prepared dish. Arrange 3 lasagna noodles in a single layer on top of the sauce. Spread 1 cup of the spinach mixture evenly over the noodles, sprinkle it with grated Parmesan, and top it with 3 more noodles. Spread 1 cup of the spinach mixture evenly over the top, sprinkle it with 1 cup of shredded fontina cheese, and top it with 3 more noodles. Continue this layering process with another cup of spinach mixture, followed by the cottage cheese mixture. Arrange the remaining 3 noodles on top, cover them completely with the remaining spinach mixture, and sprinkle with the remaining 1 cup of shredded fontina cheese.
7. Cover the baking dish tightly with aluminum foil that has been sprayed with vegetable oil spray and bake the lasagna until the edges are just bubbling (about 20 minutes), rotating the dish halfway through baking. Remove the dish from the oven and remove the foil. Adjust the oven rack to be 6 inches from the broiler element and heat the broiler. Broil the lasagna until the cheese is spotty brown (4 to 6 minutes). Let the lasagna cool for 15 minutes before serving.

Enjoy this creamy and flavorful Spinach Lasagna, filled with nutritious spinach, a savory sauce, and layers of cheesy goodness. This comforting dish is perfect for family gatherings, special occasions, or when you’re craving a delightful pasta dish.