Jkom51's Spinach Lasagna

17 years ago

Jkom51, just had to tell you what a success your spinach lasagna was at a church supper last night. I made two and cut it into about 3" squares. All of it was eaten, and one man went back to scrape the pan for any bits left. We have a small congregation, so I suspect some took two helpings!

Today I'm busy printing out your recipe to give to all the ladies that requested it (eight)!

Thank you for posting the recipe--it is different, which is an advantage for community suppers; it is oh-so-delicious; and we have an overabundance of spinach in the garden!

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Comments (4)

foodonastump
17 years ago
last modified: 11 years ago
Ok, I've searched about every way I could think of and don't come up with the recipe. Could you repost or link? Thanks!
sally2_gw
17 years ago
last modified: 11 years ago
It was buried deep in the thread about who are the reliable t.v. chefs. I'm eager to try it, too, but haven't had a chance. Here's the post with the recipe.

Posted by jkom51 (My Page) on Fri, Feb 20, 09 at 23:01

sally2, sorry it has taken me so long to transcribe this recipe for spinach lasagna. It is very garlicky and everybody likes it. Despite the length of the recipe, it's easy to put together, since you can prep the spinach, ricotta, bechamel and grate the cheeses beforehand, then just assemble everything together after soaking the no-boil lasagna sheets. If your prepped ingredients are cold from the frig, bake it the extra 10 minutes; e.g., 40 min instead of just 30 min.
Spinach Lasagna from CookÂs Illustrated March/April 2004
Serves 6 (9x13" pan)
Spinach:
One 10-oz pkg frozen chopped spinach, OR
Two 10-oz bags fresh spinach: rinsed and blanched for 10 seconds in boiling water
If frozen, cook spinach 5 minutes. Fresh or frozen, drain well.
Bechamel (this is a thin sauce!)
2 Tblsp butter
2 Tblsp olive oil
5 large minced shallots
4 medium garlic cloves, minced or pressed
1/4 cup flour + 1 Tblsp
4 cups whole milk
2 bay leaves
3/4 tsp freshly grated nutmeg or 1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp pepper
Ã Saute the shallots and garlic in the butter/oil over medium heat till translucent, about 4 minutes
Ã Add flour, cook, stirring constantly, for 90 seconds. Do not brown.
Ã Whisk in milk, bring to boil over medium-high heat.
Ã Reduce to simmer. Add seasonings and simmer 10 minutes, whisking occasionally.
Ã Remove from heat. Discard bay leaves. Set aside.
Ã NOTE: recipe can be done ahead to this point
Cheese and Pasta
8 oz ricotta
1 large egg
1/4 tsp salt or lemon pepper
12 no-boil lasagna noodles (a box of Barilla has 16, so you will have some left over)
1 cup grated Parmesan
2 cups grated Italian fontina or mozzarella
1. Blend ricotta, egg, salt and pepper in a bowl. Set aside. Heat oven to 425Â°.
2. Place noodles in 9x13 broilersafe baking dish. Cover with hot water for 8-10 minutes, agitating sheets occasionally to prevent sticking. Then drain.
3. Wipe baking dish dry. Spray with cooking spray. Spread 1/2 cup bechamel on bottom. Position 3 pasta sheets in dish.
4. Stir spinach into remaining bechamel. Spread 1 cup spinach evenly over noodles. Sprinkle with Parmesan.
5. Layer another 3 pasta sheets. Spread another 1 cup spinach over noodles, and 1 cup fontina or mozzarella.
6. Again layer 3 pasta sheets. Spread with 1 cup spinach, and top evenly with the ricotta mixture.
7. Make a last layer with 3 more pasta sheets. Spread remaining spinach mixture and remaining fontina or mozzarella.
8. Spray a piece of aluminum foil with cooking spray and cover casserole. Bake until bubbling, 30-40 minutes, in a center rack position.
9. Remove foil. Adjust oven rack to uppermost position, set broiler on high. Broil lasagne 4-6 minutes until cheese is spotty and brown.
10. Let rest 10 minutes, and serve.

I hope this is the right recipe.

Sally
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marlingardener
Original Author
17 years ago
last modified: 11 years ago
foodonastump,
The recipe is on page two of this forum, about half-way down the replies to "Who Do You Find Reliable" posted by (guess who?) foodonastump!
The lasagna is really superb!
foodonastump
17 years ago
last modified: 11 years ago
Thanks Sally!

MG - LOL! I knew it sounded familiar, which is what was really driving me crazy about it!

Jkom51's Spinach Lasagna

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foodonastump

sally2_gw

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Jkom51's Spinach Lasagna

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foodonastump

sally2_gw

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marlingardenerOriginal Author

foodonastump

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marlingardener
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