Spinach & Ricotta Lasagne

Spinach & Ricotta Lasagne
Photo by Scott Phillips

Ingredients

  • 2 lb. fresh spinach, or 2 10-oz. packages frozen chopped spinach, thawed
  • 1-½ lb. (about 3 cups) whole milk ricotta
  • 2 oz. (¼ cup) unsalted butter
  • 2 large eggs, lightly beaten
  • ½ cup freshly grated Parmigiano-Reggiano
  • 1 cup freshly grated Parmigiano-Reggiano
  • ½ tsp. freshly ground black pepper
  • + 8 more ingredients
    • 3 medium cloves garlic, minced
    • ½ oz. (1 Tbs.) unsalted butter, cut into small cubes
    • 1 recipe Basic Cream Sauce
    • 1 recipe Quick Tomato Sauce
    • ¾ lb. fresh lasagne noodles (store-bought or homemade)
    • Pinch freshly grated nutmeg
    • ½ medium yellow onion, finely chopped (about ½ cup)
    • 1 tsp. kosher salt

Drain the ricotta in a fine sieve set over a bowl for 1 hour, or longer if the ricotta is very wet. If using fresh spinach, stem and rinse it well; don’t dry the leaves. In a 12-inch skillet over medium-high heat, cook the spinach until wilted, 3 to 5 minutes. Drain well, squeeze out the excess ...

View full recipe at Fine Cooking

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