Spinach Lasagna Casserole
The comforting flavors of lasagna and spinach make for a fantastic winter meal.
Serves: 12Hands-on: 35 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 5 cups whole milk
- 1 large onion, peeled and roughly chopped
- 2 bay leaves
- 4 whole cloves
- 1⁄8 tsp. ground nutmeg
- 6 oz. unsalted butter
- 3⁄4 cup all-purpose flour
- 2 tsp. salt
- 1⁄2 tsp. ground white pepper
- 1 package (1 lb.) no-boil lasagna noodles
- 1 lb. ricotta cheese
- 1 cup grated Parmesan cheese
- 1 1⁄2 lbs. shredded provolone cheese
- 1 1⁄2 lbs. fresh spinach, cooked (or 1 lb. frozen chopped spinach, thawed)
- Prepare the white sauce: Combine the milk, onion, bay leaves, cloves, and nutmeg in a small saucepan; simmer slowly for 10 minutes.
- In a medium saucepan, melt the butter, stir in the flour, and cook on medium light until it smells slightly nutty, bubbles slightly, but has not darkened in color at all, about 3 minutes. Strain the milk; gradually whisk the strained milk into the bubbling flour mixture, whisking out any lumps that may form. Simmer 10 minutes; season with salt and white pepper.
- Assemble the lasagna: Heat oven to 350°F. Spread 2 cups of white sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of lasagna noodles onto the sauce; dot it with a third of ricotta, a third of the spinach and a sprinkling of Parmesan and provolone. (1⁄4 of each). Form another noodle layer on top of the cheese. Repeat to form three layers. Cover with the last of the noodles and the last of the cheese.
- Bake until bubbly and browned on top, about 25 minutes. Rest at room temperature for 10 minutes before cutting into 12 servings. Serve the remaining white sauce on the side.