MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: The Big Lasagna - Pt 1
 Categories: Pasta, Cheese, Vegetables, Herbs, Greens
      Yield: 10 Servings

MMMMM----------------------RICOTTA FILLING---------------------------
      4 tb Extra-virgin olive oil
      1 lb Fresh mature spinach; washed
           - ends trimmed -OR-
      1 lb Baby spinach -OR-
  1 1/2 c  Frozen spinach; thawed
           Fine sea salt
      2 lb Ricotta (4 c)
      6 oz Mozzarella, provolone, or
           - even string cheese (2 c);
           - grated
      3 oz Parmesan, Asiago, or
           - Grana Padano (1 c);
           - grated, heaping
     20 lg Fresh basil leaves;
           - fine chopped
      2 tb Fresh Italian parsley or
           - chives; fine chopped
      1 ts Fresh thyme or marjoram;
           - fine chopped

MMMMM--------------------------BECHAMEL-------------------------------
    1/2 c  Unsalted butter
    1/2 c  A-P flour
      4 c  Whole milk
           Salt & black pepper
           Ground nutmeg (optional)

MMMMM---------------------ASSEMBLED LASAGNA--------------------------
  4 1/2 c  Simple tomato sauce -OR-
     32 oz Store-bought marinara sauce
           Salt
      1    Recipe Homemade Lasagna
           - sheets -OR-
     16    Fresh store-bought lasagna
           - sheets -OR-
     18 oz Dried lasagna noodles
           - (2 pkg) (without curly
           - edges)
  1 1/2 oz Parmesan, Asiago or
           - Grana Padano (1/2 c);
           - grated
      3 oz Mozzarella, provolone, or
           - even string cheese; grated

  Prepare the ricotta filling: If using fresh spinach, set a large
  skillet over high heat. (If using thawed frozen spinach, skip to
  Step 2.) When hot, add 2 tb oil and half the fresh spinach. Season
  with a pinch of salt and saute to wilt. Cook until stems are
  tender, about 3 minutes. Transfer to a baking sheet and allow to
  cool in a single layer. Repeat with remaining spinach.

  While spinach cools, combine ricotta, mozzarella, Parmesan, basil,
  and a generous pinch of salt in a large bowl.

  Taking handfuls of the cooled or thawed spinach, squeeze out as
  much water as possible, then chop finely and add to cheese mixture.
  Mix thoroughly, then taste and adjust seasoning for salt. (Filling
  makes about 6 cups.) Cover and set aside until ready to assemble
  lasagna. (Ricotta filling can be made 1 day in advance and
  refrigerated. Bring to room temperature before assembling lasagna.)

  Prepare The Bechamel:

  Set a large, heavy-bottomed pot or Dutch oven over medium heat and
  add butter. Once butter has melted, whisk in flour, reduce heat to
  very low and cook for about 15 minutes, stirring regularly to
  prevent browning. After the mixture foams a bit, it will visibly
  transform the butter will separate, the bubbles will reduce in
  size, and the mixture will look like freshly wet fine sand.
  Whisking vigorously, slowly pour in milk. Increase heat to medium
  and whisk until the mixture thickens, about 2 minutes. Add salt,
  pepper, and nutmeg (if using) to taste.

  Return heat to low. Continue cooking, whisking regularly, for 10 to
  15 minutes until the sauce is thick and smooth, with no raw flour
  flavor. Taste and adjust seasoning with salt. If bechamel is lumpy,
  strain through a fine sieve or puree with an immersion blender.
  (You'll have about 3-1/2 cups.) Press a piece of parchment or
  plastic against the surface of the sauce to prevent a skin from
  forming and set aside until ready to assemble lasagna. (Bechamel
  can be made up to 1 day in advance, covered directly and
  refrigerated. Return to room temperature before using.)

  Prepare the lasagna: Position the highest rack in the oven so that
  it sits about 6" below the top. Heat oven to 400 F/205 C.

  If tomato sauce, bechamel, and ricotta filling are cold, bring to
  room temperature or warm them as needed.

  Continued to Part 2

  Recipe by Samin Nosrat

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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