Spinach Lasagna with Prosciutto

Name: Spinach Lasagna with Prosciutto
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 1 tablespoon, table salt; 20 ounces, curly spinach (2 bags), stemmed and rinsed; 5 tablespoons, unsalted butter, divided; 2 ounces, thinly sliced prosciutto, chopped medium; 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; 1 tablespoon, unsalted butter for baking dish; 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)

7 comments

Appears in Cook's Illustrated March/April 2004

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

We dump the mozzarella, add cottage cheese, and soak no-boil noodles in hot tap water. Is this any way to treat a northern Italian classic?

SERVES6 to 8

TIME2¼ hours

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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