Mixing fresh summer cheeses with spinach results in a rich yet sophisticated texture and flavor. This one may be full of cheese, but they all come together to form a light plate that will leave you both satiated and invigorated at the same time. Top with fresh leaves of your choice to bring in crispness.
Prep Time
1 hour and 30 minutes
Method of preparing the lasagna:
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Preheat the oven to 400°F. Grease a 9-by-13-inch flame-proof baking dish. Bring a large pot of salted water to a boil.
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Cook the lasagna noodles for 3 minutes less than what the package says. Drain and rinse.
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Melt butter in a dutch oven over medium heat. Add the spinach, season with salt and pepper, and cook until wilted. Add half of the garlic and cook for 1 to 2 minutes.
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Drain, let cool a bit and wring out in a towel. Wipe the dutch oven clean and melt the remaining butter.
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Whisk in the flour and cook until smooth and thick, about 2 minutes. Add the remaining garlic and some salt. Once everything bubbles, stir in the milk and heavy cream. Bring to a simmer, stirring constantly; cook, stirring, until thickened, about 5 minutes. Whisk in 1 cup parmesan and remove from the heat.
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Stir together the ricotta, egg yolks, parsley, scallions, 1/2 cup parmesan, 1/2 teaspoon salt, and some pepper in a medium bowl.
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Spread 1 cup of the sauce in the baking dish. Arrange 4 noodles lengthwise in the dish. Spread with another 1/2 cup sauce.
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Layer half of the mozzarella over the sauce then spread with half of the ricotta mixture and half of the spinach. Repeat the layering (noodles, sauce, mozzarella, ricotta, and spinach).
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Top with the remaining 4 noodles and spread with the remaining sauce (about 1 cup). Sprinkle with the remaining 1/4 cup of parmesan.
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Cover with foil and bake for 20 minutes. uncover and bake for another 30-35 minutes. Broil for 1 minute. Let sit 15 minutes before serving.
Source: https://www.thepioneerwoman.com/
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