Spinach & Three-Cheese Lasagne

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

Preparation info

6
Servings

Difficulty
Medium

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

In North America, nutmeg is known as a spice for desserts, but in classical French and Italian cooking, it is often added to white sauces or dishes that feature spinach to lend a nutty complexity. Here, it is coupled with cayenne pepper to flavor an easy lasagne made with no-boil noodles and a trio of Italian-style cheeses.

Ingredients

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

Europe
Italy
Main course
Spicy
Vegetarian
Mediterranean

Method

Add 1 teaspoon salt and spinach to large pot of boiling water and cook until spinach is tender but still bright green, 4–6 minutes. Drain and rinse under running cold water. Squeeze dry and chop coarsely. Squeeze dry again and set aside.

In a bowl, mix together ricotta, shallots, thyme, egg,