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extra-virgin olive oil onion garlic kosher salt freshly ground black pepper all-purpose milk baby spinach lasagna noodles Ricotta cheese
Viewed: 32 - Published at: 8 years agoIngredients
- 6 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 5 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 6 tablespoons all-purpose flour
- 6 cups whole milk
- 12 ounces baby spinach
- 12 no-boil lasagna noodles
- 1 cup ricotta cheese
Method
- Preheat the oven to 375F.
- In a large heavy pot, heat the oil over medium high heat until hot.
- Stir in the onion, garlic, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring, until golden, about 8 minutes.
- Stir in the flour and cook, stirring, 1 minute.
- Whisk in the milk and bring to a boil, whisking.
- Boil 5 minutes, then stir in the spinach and cook until wilted, about 3 minutes.
- Remove from the heat season sauce with salt and pepper to taste.
- In a 3-to 3 1/2-quart lasagna dish spread 1 cup of the cheese sauce over the bottom.
- Make layers of noodles and sauce finishing with a layer of sauce.
- Dollop the ricotta over top of the lasagna.
- Cover the lasagna dish with aluminum foil and bake until the filling is bubbling, about 45 minutes.
- Uncover the dish and continue to bake until the cheese is browned, about 30 minutes more.
- Let the lasagna stand 10 minutes before serving.
