Spinach lasagna

By Anne, on February 27th, 2011 Share

From the America’s Test Kitchen cookbook Light and Healthy 2010

SAUCE INGREDIENTS:

1 onion, minced (about 1 cup)
1 teaspoon canola oil
salt
4 garlic cloves, minced
3 cups 1% low fat milk
2 bay leaves
1/2 t freshly grated nutmeg
2 T cornstarch
2 (10-oz) packages frozen chopped spinach, thawed, squeezed dry, and chopped fine
1 oz grated parmesan cheese (about 1/2 c)
pepper

LAYER INGREDIENTS:

8 ounces whole-milk cottage cheese (about 1 cup)
1 large egg
1/4 t salt
12 no-boil lasagna noodles
vegetable oil spray
2 ounces parmesan cheese, grated (about 1 cup)
6 ounces fontina cheese (preferably Italian fontina), shredded (about 1 1/2 cups)

1. Combine the onion, oil and 1/8 t salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until softened, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in 2 3/4 cups of the milk, bay leaves, and nutmeg. Bring to a simmer over medium-low heat.

2. Whisk the cornstartch and remaining 1/4 cup milk together, then whisk into the pot. Continue to simmer, whisking constantly, until thickened, about 6 minutes. Off the heat, remove and discard the bay leaves. Stir in the spinach and parmesan until incorporated and no clumps of spinach remains. (You should have about 3 1/2 cups of sauce.) Season with salt and pepper to tast. Cover to keep warm and set aside.

3. Position one oven rack 6 inches from the broiler element, adjust a second oven rack to the middle position, and heat the oven to 425 degrees. Processor (or blender) until very smooth, about 30 seconds. Transfer to a bowl and set aside.

4. Process the cottage cheese, egg and salt in a food processor (or blender) until very smooth, about 30 seconds. Transfer to a bowl and set aside.

5. Pour 1 inch of boiling water into a 13 by 9 inch broiler-safe baking dish, then add the noodles one at a time. Let the noodles soak until pliable, about 5 minutes, separating them with the tip of a sharp knife to prevent sticking . Remove the noodles from the water and place in a single layer on clean kitchen towels. Discard the water, dry the baking dish, then add the noodles from the water and place in a single layer on clean kitchen towels. Discard the water, dry the baking dish, and coat the interior with vegetable oil spray.

6. To assemble and bake:

Spread 1/2 cup of the sauce evenly over the bottom of the baking dish.
Position 3 of the noodles on top of the sauce.
Spread 3/4 cup more sauce evenly over the noodles, sprinkle evenly with the parmesan, and top with 3 more of the noodles.
Spread 3/4 cup more sauce evenly over the noodles, sprinkle evenly with 3/4 cup of the fontina, and top with 3 more of the noodles.
Spread 3/4 cup more sauce evenly over the noodles, followed by the cottage cheese mixture.
Finish with the remaining 3 noodles, remaining 3/4 cup sauce, and remaining fontina.

7. Cover the baking dish with foil and bake the lasagna on the middle oven rack until bubbling, about 20 minutes. Remove the baking dish from the oven and remove the foil. Heat the broiler. Transfer the baking dish to the upper oven rack and broil the lasagna until the cheese is spotty brown, 4 to 6 minutes. Let the lasagna cool for 15 minutes before serving.