Spinach Lasagna

Name: Spinach Lasagna
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 1 tablespoon, table salt; 20 ounces, curly spinach (2 bags), stemmed and rinsed; 5 tablespoons, unsalted butter; 1 tablespoon, unsalted butter for baking dish; 5 , large shallots, minced (about 1 cup); 4 medium cloves, garlic, minced or pressed through garlic press (generous 1 tablespoon); 1/4 cup, unbleached all-purpose flour; 3 1/2 cups, whole milk; 2 , bay leaves; 3/4 teaspoon, fresh grated nutmeg; 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1 ounce, grated Parmesan cheese (about 1/2 cup); 8 ounces, whole milk cottage cheese; 1 , large egg; 1/4 teaspoon, table salt; 12 , no-boil lasagna noodles from 1 box; 2 ounces, grated Parmesan cheese (about 1 cup); 8 ounces, Italian fontina cheese, shredded (about 2 cups)

32 comments

Appears in Cook's Illustrated March/April 2004

SERVES6 to 8

WHY THIS RECIPE WORKS

We preferred cottage cheese to ricotta in our spinach lasagna recipe, for the extra tang and creaminess it lent to the dish. We found certain other components useful as well: no-boil noodles that we soaked in hot tap water for five minutes ...

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