Lasagna with Spinach

Spinach Lasgne

This recipe was created with ingredients from Lotsa Pasta in Louisville, KY.  It is an italian specialty store and caterer that I have used for my pharma lunches in Louisville.  I decided to go into the store and shop last week.  It was unbelievable - they had so many home made italian pasta, sauces, sausages and deli ingredients that I plan to continue my italian cooking today!!  I will post my pizzas!!

You could shop at your local market for the ingredients - I highly encourage you to find fresh ricotta and pasta for this recipe - it made a huge difference!!  Definitely worth the time - easier to make with fresh pasta because you do not have to boil the lasagne noodles ahead!!  Let me know what you think!!

Ingredients

8 tablespoons unsalted butter
1/2 cup all-purpose flour

4 cups of half n half with skim which at room temperature or warmed in the microwave for 1 minute

Pinch of nutmeg

Salt and white pepper

1 cup of nice dry white wine

Salt and pepper

1 pound ricotta cheese

1 pound lasagna sheets fresh or dried cooked al dente

1 lb of fresh spinach, stems trimmed, chopped, steemed in 1/2 cup dry white wine and drained (save wine for sauce)

1 small jar of marinated artichokes, chopped and drained (save the liquid for another dish)
3 cups shredded italian cheese blend

1/4 cup freshly grated Parmesan

Directions

Preheat oven to 375 degrees F.

Bechamel sauce:

In a 2-quart pot, melt 8 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the wine whisking constantly to prevent any lumps from forming. Continue to simmer and add the milk, whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and ground pepper to taste. Stir until well combined and check for seasoning. Set aside and allow to cool.

In a medium sized bowl, thoroughly mix the ricotta, chopped spinach and artichokes, salt and pepper to taste.

Spray a 13 by 9-inch baking dish with cooking spray and lay a layer of spinach lasagne noodles, spread 1/3 of the ricotta mixture, then the sauce, sprinkle 1/3 of the italian blend cheese. Do this for three layers and then the final layer, add the remaining sauce and top with Parmesan cheeses.

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove cover and continue to bake for about 15 minutes.

Let sit for 15 minutes, cut and serve with a nice salad of greens, almonds, crutons and cranberries with a balsamic and oil dressing!!  Enjoy!!