The Best Spinach Lasagna
"This lasagna is creamy, cheesy, and packed with layers of spinach flavor. [Photographs: J. Kenji Lopez-Alt] I find the process of making lasagna extremely relaxing. I love working on the sauces and fillings and carefully assembling them all in a casserole dish before baking. Today we're going to look one of the classics. Creamy, cheesy, spinach lasagna flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. And while I'll often opt for the ease and convenience of no-boil lasagna noodles, today we're going to go all-in with store-bought fresh pasta. Why this recipe works: * Sautéing the spinach instead of blanching or microwaving it improves flavor, while chopping allows you to evenly incorporate it into every bite. * A mixture of smoothly processed ricotta and ricotta that hasn't been in the food processor gives the lasagna a creamy flavor while still maintaining the classic small curds of ricotta in the finished dish. * Stacks and stacks of fresh pasta make this dish about the pasta, not just the fillings. Note: Most store-bought ricotta is terrible. Look for a brand like Calabro, which contains nothing more than milk, salt, and either an acid or starter. If quality ricotta is unavailable, substitute cottage cheese instead...."