1 pound lasagne noodles
3 tablespoon olive oil
3 (10 ounce) packages frozen chopped spinach, thawed and squeezed of excess moisture
1 1/2 cups ricotta cheese
8 garlic cloves, finely chopped
1/4 teaspoon nutmeg
1 1/2 teaspoon salt
3/4 teaspoon black pepper
3 cups Tomato Sauce (see page 228)
3 cups Bechamel Sauce (see page 228)
2 cups freshly grated Parmigiano Reggiano cheese
Bring the water to a boil in a large pot. Cook the lasagne noodles according to package directions. Drain and lay them flat on a baking sheet. Use 2 tablespoons of the olive oil to brush both sides of the noodles. Set aside.
In a large bowl, stir the spinach, ricotta cheese, garlic, eggs, nutmeg, salt and pepper until creamy. The ingredients can also be processed in a food processor for 1-2 minutes.
Preheat the oven to 350 F. To assemble the lasagnem, grease 9 x 13 inch baking dish with the remaining olive oil. Place one-quarter of the noodles across the bottom of the dish, overlapping, if necessary, to fit.
Spread the following ingredients evenly over the top, trying to cover as much of the surface as possible: 1 cup of the tomato sauce, one-third of the spinach mixture, 1/2 cup of the bechamel sauce and 1/2 cup of the Parmigiano Reggiano cheese. Repeat the noodle and filling layers 2 more times.
The top layer is simply the remaining noodles )use all the noodles), the remaining 1 1/2 cups of the bechamel sauce and the remaining 1/2 cup of the Parmigiano Reggiano cheese.
Cover the lasagne loosely with aluminum foil and bake for 1 hour. Remove the foil and bake an additional 30 minutes, until the sides are bubbling and the top is golden brown. Remove from the oven and let sit for 10 minutes before serving. Cut into large square and enjoy.
Wine Suggestion - Semillon-Chardonnay
©2013 Nick Stellino Productions