This recipe is in collaboration with Mr. Aaron’s Goods in Nashville, TN.
- 6 tablespoons butter, divided
- 2 tablespoons extra-virgin olive oil
- 2 shallot, finely minced
- 8 medium cloves garlic, minced
- 2 pounds spinach leaves
- 2 pounds fresh ricotta cheese
- 2 eggs
- 4 ounces finely grated parmesan
- 2 teaspoon freshly grated nutmeg
- 1/4 cup flour
- 1 quart (4 cups) whole milk
- 12 ounces grated mozzarella cheese
- 12 ounces grated cheese of choice
- 1 1/2 pounds Mr. Aaron’s Goods spinach lasagna noodles
- Salt and pepper
- Spinach: Heat 2 tbsp olive oil and 2 tbsp butter in a large saucepan over medium heat until melted. Add shallots and garlic, season with salt and pepper, and cook, for about 1 minute while stirring frequently. Add a few large handfuls of spinach and cook, stirring, until wilted. Continue to add spinach a handful at a time until it is all in the pot. Cook and stir frequently until spinach’s moisture is gone. Season to taste with salt and pepper.
- Transfer spinach to a strainer, set over the sink, and physically press out excess moisture with a rubber spatula. Let spinach continue to drain as you prepare the ricotta mixture.
- Ricotta: Put half of ricotta, 2 eggs, the parmesan, and nutmeg in a food processor. Process about 1 minute and season with salt and pepper.
- Transfer ricotta mixture to a large bowl. Transfer spinach to food processor and pulse until chopped small. Add spinach and if there was ricotta leftover in the food processor to the ricotta mixture. Fold gently to combine.
- White Sauce: Heat 4 tbsp butter in a medium saucepan over medium heat until it is melted. Add flour and increase heat to medium high. Cook and stir frequently until it is a golden brown color. While whisking, add milk. Continue to cook, whisking frequently, until mixture comes to a boil and also thickens. Remove from heat and add 3/4 of mozzarella and grated cheese of choice. Whisk until smooth.
- Noodles: Preheat oven to 400°F. Bring a large pot of salted water to a boil. Add spinach lasagna noodles in one at a time and cook until tender, about 30-60 secs. Transfer noodles to a strainer and let drain. Continue this with all pasta until cooked and drained.
- Put a small amount of white sauce over the bottom of a lasagna pan or large casserole (9×13″). Add a layer of noodles. Top with a small amount of spinach mixture and small amount of white sauce. Remember that you will be continuously adding spinach and white sauce, so don’t use it all up. Continue layering pasta, spinach, and white sauce until all lasagna sheets are used.
- Spread remaining spinach mixture evenly over the top. Sprinkle with leftover mozzarella and cheese of choice and add on remaining white sauce. Spread into an even layer with a spatula.
- Cover tightly with aluminum foil. Bake for about 20 minutes. Remove foil and continue baking until bubble and lightly browned, about 20 minutes longer. Let rest at room temperature for 5 to 10 minutes, then slice and serve.