White Spinach Lasagna

• Produce

  • 6 medium cloves Garlic
  • 1 Onion, minced (about 1/2 cup, small
  • 2 lbs Spinach, frozen

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 16 No-bake lasagna noodles

• Baking & Spices

  • 5/16 cup Flour
  • 1 Kosher salt and freshly ground black pepper
  • 1 tsp Nutmeg

• Dairy

  • 9 tbsp Butter
  • 12 oz Gruyere cheese, grated
  • 12 oz Low moisture mozzarella cheese, grated
  • 4 oz Parmigiano-reggiano cheese
  • 2 lbs Ricotta cheese, Fresh
  • 5 cups Whole milk

• Other

  • ¼ teaspoon cayenne pepper (or more or less if you want a kick or not

Found on thebakerchick.com

Description

Ingredients

• For the Spinach:
• 4 tablespoons butter
• 1 small onion, minced (about ½ cup)
• 6 medium cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 2 lbs of frozen spinach, thawed and drained
• For the Ricotta:
• 2 pounds fresh ricotta cheese
• 2 eggs
• 4 ounces finely grated Parmigiano-Reggiano cheese
• 1 teaspoon freshly grated nutmeg
• ¼ teaspoon cayenne pepper (or more or less if you want a kick or not)
• For the White Sauce:
• 5 tablespoons butter
• ¼ cup plus 1 tablespoon flour
• 5 cups whole milk
• 12 ounces grated low moisture mozzarella cheese
• 12 ounces grated gruyere cheese
• For Assembly:
• 16-20 no-bake lasagna noodles

Directions

• In a large saucepan (I like using my big 5 qt dutch oven just to have a lot of room.) melt the 4 tablespoons of butter. Add the garlic and onions and sauté until golden. Add the spinach and stir for a few minutes to marry all the flavors. Turn off heat and set aside.
• In the bowl of a food processor fitted with a steel blade, add half the ricotta, the eggs, parmesan cheese, nutmeg and salt & pepper. Process for a few minutes until blended and smooth. Transfer to a large bowl. (dont wipe the food processor bowl out.)
• To the food processor add the spinach/garlic mixture and pulse until finely chopped. Add to the bowl with the ricotta mixture as well as the rest of the ricotta cheese. Stir until blended and smooth.
• In a large saucepan (I like to wipe out the dutch oven a bit and use that again,) melt the 5 tablespoons of butter and then add the flour- whisking constantly until golden. Add the milk gradually, about a cup at a time, stirring well between each addition. When thick and bubbly, add ¾ of the mozzarella and ¾ of the gruyere. Add salt and pepper to taste.
• In a 9x13 lasagna pan, start by spreading a small amount of the white sauce onto the bottom of the pan. Top with a layer of noodles (I used 4 across for each layer,) Spread ⅓ of the spinach mixture on top of the noodles, followed by ¼ of the sauce. Repeat 3 more times, noodles- spinach- sauce. Topping with a 4th layer of noodles, the last ¼ of sauce and the remaining cheese.
• Cover tightly with foil, and bake at 400F for 20 minutes. Remove the foil and bake for another 20 minutes or until the cheese is golden and bubbly.