Ingredients:

  • 2 lbs fresh baby spinach
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 0.25 tsp freshly grated nutmeg
  • Kosher salt to taste
  • Black pepper to taste
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups warm whole milk
  • 12 oz shredded low-moisture mozzarella
  • 1 cup finely grated Pecorino Romano or Parmesan
  • 3 cloves minced garlic
  • 12 lasagna noodles (no-boil or fresh pasta sheets)
  • 0.5 cup torn fresh basil

Instructions:

  1. Heat a drizzle of oil in a large skillet over medium high heat. Add the 2 lbs of baby spinach in batches, tossing until completely wilted and dark green.
  2. Move the spinach to a colander and let it cool for 5 minutes.
  3. Place the cooled spinach in a clean kitchen towel. Twist and squeeze over the sink until no more liquid drips out.
  4. Roughly chop the dry spinach ball and mix it in a bowl with the 3 cloves of minced garlic and 0.5 cup torn basil.
  5. Melt 4 tbsp unsalted butter in a medium saucepan over medium heat. Whisk in 0.25 cup all purpose flour and cook for 2 minutes until it smells like toasted shortbread.
  6. Slowly pour in the 3 cups of warm milk, whisking constantly. Simmer for 5-7 minutes until the sauce coats the back of a spoon.
  7. Remove from heat and stir in 0.25 tsp nutmeg, salt, pepper, and 0.5 cup of the Pecorino Romano.
  8. In a separate bowl, mix the 15 oz ricotta with 1 large egg and a pinch of salt. It should be thick and creamy.
  9. Spread a thin layer of béchamel on the bottom of a 9x13 dish. Lay down 3-4 lasagna noodles.
  10. Spread 1/3 of the ricotta mixture, 1/3 of the spinach, a splash of béchamel, and a handful of mozzarella. Repeat for two more layers.
  11. Top with the remaining noodles, the rest of the béchamel, and the remaining mozzarella and Pecorino.
  12. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 20 minutes until the cheese is bubbling and golden brown.