MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Big Lasagna - Pt 1
Categories: Pasta, Cheese, Vegetables, Herbs, Greens
Yield: 10 servings

MMMMM----------------------RICOTTA FILLING---------------------------
4 tb Extra-virgin olive oil
1 lb Fresh mature spinach; washed
Ends trimmed
+=OR=+
1 lb Baby spinach
+=OR=+
1 1/2 c Frozen spinach, thawed
Fine sea salt
2 lb Ricotta (about 4 cups)
6 oz Grated mozzarella, provolone
- or even string cheese (2
- cups)
3 oz Fresh grated Parmesan,
- Asiago or Grana Padano (1
- heaping cup)
20 lg Fresh basil leaves; fine
- chopped
2 tb Fine chopped fresh Italian
- parsley or chives
1 ts Fine chopped fresh thyme or
- marjoram

MMMMM--------------------------BECHAMEL-------------------------------
1/2 c Unsalted butter
1/2 c A-P flour
4 c Whole milk
Salt & black pepper
Ground nutmeg (opt)

MMMMM---------------------ASSEMBLED LASAGNA--------------------------
4 1/2 c Simple Tomato Sauce
+=OR=+
32 oz Store-bought marinara sauce
Salt
1 Recipe Homemade Lasagna
- sheets
+=OR=+
16 Fresh store-bought lasagna
- sheets
+=OR=+
18 oz (2 pkg) dried lasagna
- noodles (w/o curly edges)
1 1/2 oz Grated Parmesan, Asiago or
- Grana Padano (1/2 c)
3 oz Grated mozzarella, provolone
- or even string cheese

Prepare the ricotta filling: If using fresh spinach, set a large
skillet over high heat. (If using thawed frozen spinach, skip to Step
2.) When hot, add 2 tablespoons oil and half the fresh spinach.
Season with a pinch of salt and saute to wilt. Cook until stems are
tender, about 3 minutes. Transfer to a baking sheet and allow to cool
in a single layer. Repeat with remaining spinach.

While spinach cools, combine ricotta, mozzarella, Parmesan, basil and
a generous pinch of salt in a large bowl.

Taking handfuls of the cooled or thawed spinach, squeeze out as much
water as possible, then chop finely and add to cheese mixture. Mix
thoroughly, then taste and adjust seasoning for salt. (Filling makes
about 6 cups.) Cover and set aside until ready to assemble lasagna.
(Ricotta filling can be made 1 day in advance and refrigerated. Bring
to room temperature before assembling lasagna.)

Prepare the bechamel: Set a large, heavy-bottomed pot or Dutch oven
over medium heat and add butter. Once butter has melted, whisk in
flour, reduce heat to very low and cook for about 15 minutes,
stirring regularly to prevent browning. After the mixture foams a
bit, it will visibly transform the butter will separate, the bubbles
will reduce in size, and the mixture will look like freshly wet fine
sand. Whisking vigorously, slowly pour in milk. Increase heat to
medium and whisk until the mixture thickens, about 2 minutes. Add
salt, pepper and nutmeg (if using) to taste.

Return heat to low. Continue cooking, whisking regularly, for 10 to
15 min until the sauce is thick and smooth, with no raw flour flavor.
Taste and adjust seasoning with salt. If bechamel is lumpy, strain
through a fine sieve or puree with an immersion blender. (You'll have
about 3 1/2 cups.) Press a piece of parchment or plastic against the
surface of the sauce to prevent a skin from forming and set aside
until ready to assemble lasagna. (Bechamel can be made up to 1 day in
advance, covered directly and refrigerated. Return to room
temperature before using.)

Prepare the lasagna: Position the highest rack in the oven so that it
sits about 6" below the top. Heat oven to 400.F/205.C.

If tomato sauce, bechamel and ricotta filling are cold, bring to room
temp or warm them as needed.

Continued to Part 2

By: Samin Nosrat

Yield: One 9" X 13" lasagna (8 to 12 servings)

RECIPE FROM: https://cooking.nytimes.com

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