Spinach Lasagne with Three Cheeses

Name: Spinach Lasagne with Three Cheeses
Yield: Serves 6–8
Ingredients: 10 oz (315 g) fresh mozzarella cheese, thinly sliced; ¼ cup (1½ oz/45 g) all-purpose flour; ¼ tsp freshly grated nutmeg; Sea salt; 2 lb (1 kg) fresh spinach, tough stems removed; 1 lb (500 g) fresh whole-milk ricotta cheese; ¼ cup (1½ oz/45 g) minced shallots; 6 oz (185 g) pecorino romano cheese, grated; 4 Tbsp (2 oz/60 g) unsalted butter; 1 box (7 oz/220 g) no-boil lasagne noodles (16 noodles); 1 large egg; 3 cups (24 fl oz/750 ml) milk, heated; 2 Tbsp fresh thyme leaves; ⅛ tsp cayenne pepper

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

I like white lasagnes like this one, where the sauce is a delicate béchamel and the cheeses are the stars. The combination of the soft, almost sweet ricotta, the firm and mild mozzarella, and the strong, almost meaty pecorino romano gives the dish interesting texture and rich flavor.

Ingredients

Sea salt
2 lb (1 kg) fresh spinach, tough stems removed
1

Main course
Pasta
Vegetarian

Method

Bring a large pot of water to a boil over medium-high heat. Add 1 teaspoon salt and the spinach. Cook until the spinach is limp and tender but still bright green, 4–6 minutes. Drain and rinse under running cold water to stop the cooking. Squeeze dry to remove as much moisture as possible and chop coa