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   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 (about 4 cups)   
         6 oz Grated mozzarella, provolone   
              - or even string cheese (2   
              - cups)   
         3 oz Fresh grated Parmesan,   
              - Asiago or Grana Padano (1   
              - heaping cup)   
        20 lg Fresh basil leaves; fine   
              - chopped   
         2 tb Fine chopped fresh Italian   
              - parsley or chives   
         1 ts Fine chopped fresh thyme or   
              - marjoram   
      
   MMMMM--------------------------BECHAMEL-------------------------------   
       1/2 c  Unsalted butter   
       1/2 c  A-P flour   
         4 c  Whole milk   
              Salt & black pepper   
              Ground nutmeg (opt)   
      
   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 (2 pkg) dried lasagna   
              - noodles (w/o curly edges)   
     1 1/2 oz Grated Parmesan, Asiago or   
              - Grana Padano (1/2 c)   
         3 oz Grated mozzarella, provolone   
              - or even string cheese   
       
     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 tablespoons 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 min 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   
     temp or warm them as needed.   
        
     Continued to Part 2   
        
     By: Samin Nosrat   
        
     Yield: One 9" X 13" lasagna (8 to 12 servings)   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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