Creamy Spinach Lasagna with Velvety Bechamel Sauce

Spinach Lasagna with Bechamel Sauce: A Delicious Delight from the Moosewood Cookbook

Experience a delightful twist on traditional lasagna with this delectable Spinach Lasagna featuring a rich and creamy Bechamel sauce, straight from the Moosewood Cookbook. This recipe combines layers of tender lasagna noodles with a luscious white sauce, fresh spinach, and a blend of cheeses, creating a comforting dish that’s sure to impress family and friends.

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Ingredients

For the Bechamel Sauce:

• 6 cups milk
• 1/4 cup butter
• 1/4 cup unbleached flour
• 1/8 teaspoon freshly grated nutmeg (optional)

For the Filling:

• 2 tablespoons butter or oil
• 2 garlic cloves, minced
• 2 onions, finely chopped
• 2 cups fresh spinach, chopped
• 1 cup fresh parsley, divided
• 1 cup ricotta cheese
• 2 eggs
• 1 cup Parmesan cheese, grated
• 2 cups mozzarella cheese, shredded
• 12 lasagna noodles, cooked until al dente or left uncooked (if using raw noodles, ensure they are coated well with sauce)

Instructions

1. Prepare the Bechamel Sauce:

   • Begin by gently heating the milk in a saucepan until it is very warm but not boiling. Set aside.
   • In a separate pan, melt the butter over medium heat. Ensure it does not brown.
   • Whisk in the flour and cook for 3 to 4 minutes, stirring constantly to avoid lumps.
   • Gradually add the warmed milk to the flour-butter mixture, continuing to whisk until the sauce thickens. If using, stir in the freshly grated nutmeg. Set the sauce aside.

2. Prepare the Spinach Filling:

   • In a large skillet, heat the butter or oil over medium heat. Sauté the minced garlic and chopped onions until the onions become translucent.
   • Add the chopped spinach and half of the fresh parsley to the skillet. If the spinach seems dry, add a small amount of water to help it cook down.
   • Continue cooking until the spinach is wilted, then remove the skillet from the heat and set aside.

3. Mix the Cheese Filling:

   • In a bowl, combine the remaining fresh parsley, ricotta cheese, eggs, and two-thirds of the Parmesan cheese. Mix well and set aside.

4. Assemble the Lasagna:

   • Preheat your oven to 350°F (175°C). Grease a large casserole or lasagna pan.
   • Spread 1 1/2 to 2 cups of Bechamel sauce evenly over the bottom of the pan.
   • Place a layer of lasagna noodles over the sauce, followed by half of the spinach mixture.
   • Sprinkle all of the shredded mozzarella cheese over the spinach.
   • Add another 1 1/2 to 2 cups of Bechamel sauce over the mozzarella.
   • Add another layer of lasagna noodles, then spread the ricotta mixture evenly over the noodles.
   • Top with the remaining spinach mixture and another 1 1/2 to 2 cups of Bechamel sauce.
   • Finish by layering the remaining lasagna noodles and pouring the rest of the Bechamel sauce over the top.
   • Sprinkle the remaining Parmesan cheese on top.

5. Bake the Lasagna:

   • Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes.
   • Remove the foil and bake for an additional 10 to 15 minutes, or until the top is golden and bubbly.
   • Once baked, let the lasagna rest for 10 to 15 minutes before serving. This resting time allows the layers to set, making it easier to cut and serve.

Nutritional Information (Per Serving)

• Calories: 1339.1
• Fat Content: 80.1 g
• Saturated Fat Content: 44 g
• Cholesterol Content: 283.5 mg
• Sodium Content: 1298.1 mg
• Carbohydrate Content: 100.3 g
• Fiber Content: 7.3 g
• Sugar Content: 5.4 g
• Protein Content: 57.2 g

Serving Suggestions

This Spinach Lasagna with Bechamel Sauce pairs wonderfully with a fresh green salad or a side of garlic bread. For a truly indulgent meal, consider serving it alongside a glass of crisp white wine or sparkling water to balance the rich flavors of the lasagna.

Notes

• If you prefer a slightly lighter version, you can use low-fat milk and cheese alternatives. Adjust seasoning to taste.
• For added depth of flavor, consider incorporating a layer of sautéed mushrooms or roasted red peppers.
• The lasagna can be assembled ahead of time and refrigerated for up to 24 hours before baking. Just add an extra 10 to 15 minutes to the baking time if baking straight from the refrigerator.

Enjoy this classic recipe with a modern twist, and savor the comforting layers of spinach, cheese, and creamy Bechamel sauce in every bite. Whether serving at a family dinner or a special gathering, this Spinach Lasagna is sure to be a crowd-pleaser! 🌿🧀🍝