SPINACH LASAGNA WHITE SAUCE RECIPES

Steps:

• Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
• Cook noodles according to package directions, then drain.
• Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.
• Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
• Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
• To serve, ladle a little sauce on the plate and top with lasagna roll.

Steps:

• Let 1 quart whole milk sit on the counter until room temperature.
• Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, arrange 15 dry lasagna noodles in an even layer in a 9x13-inch baking dish. Cover the noodles with hot tap water and let soak while you prepare the filling and sauce, about 30 minutes.
• If using frozen spinach, thaw 16 ounces according to package directions. Transfer to a clean kitchen towel, roll it up in the towel, and carefully squeeze out all the excess moisture.
• Dice 1 medium yellow onion. Mince 3 garlic cloves. Grate 12 ounces low-moisture mozzarella cheese on the large holes of a box grater (about 3 cups). Finely grate 2 ounces Parmesan cheese (about 1 packed cup).
• Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add 1 pound uncooked Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Add the onion and garlic, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
• If using fresh baby spinach, add 1 pound a few handfuls at a time and stir until just wilted, 3 to 5 minutes. If using frozen spinach, add to pot and cook, stirring occasionally, until the liquid has evaporated, about 2 minutes. If necessary, drain off any liquid. Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Remove the pot from the heat and let cool while you make the béchamel sauce.
• Melt 1 stick unsalted butter in a large saucepan over medium heat. Add 1/2 cup all-purpose flour, and cook, whisking constantly, until the paste is bubbling and begins to dry out slightly, about 2 minutes. Gradually whisk in the milk until no lumps remain. Bring to a boil over high heat. Reduce to a simmer, and cook, stirring occasionally, until thickened, 1 to 2 minutes. Add 2 teaspoons of the kosher salt and a pinch of ground nutmeg, and stir to combine. Remove the pot from the heat.
• Place half of the Parmesan cheese, 1 container ricotta cheese, the remaining 1/4 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper in a medium bowl and stir to combine. Drain the lasagna noodles.
• Assemble the lasagna: Place 1/4 cup béchamel sauce into the baking dish and spread into a thin, even layer. Arrange 5 of the lasagna noodles in an even layer on top of the sauce, breaking them if needed to fit (it’s OK if the noodles overlap slightly). Dollop and spread 1/2 of the ricotta mixture over the noodles. Spoon 1/2 of the sausage and spinach over the ricotta. Sprinkle with 1 cup of the mozzarella. Dollop and spread about 1 heaping cup of the béchamel over the mozzarella.
• Repeat layering 5 more lasagna noodles, the remaining ricotta mixture, the remaining sausage and spinach, 1 cup of the mozzarella, and 1 heaping cup of the béchamel. Top with the remaining lasagna noodles, remaining béchamel sauce, remaining mozzarella, and remaining Parmesan.
• Bake uncovered until the cheeses are melted and lightly browned, and the sauce is bubbling, about 30 minutes. Let cool on a wire rack for at least 15 minutes before serving.