Samin Nosrat’s Creamy Spinach Lasagna Is the Cozy Dish Your Holiday Menu Needs

Béchamel

1. Set a large saucepan over medium heat and add butter. Once it melts, whisk in the flour, and cook, whisking constantly, for 1 minute to cook off any raw flour flavor.

2. Whisking vigorously, slowly pour in the milk. Whisk until the mixture comes to a boil and thickens, about 8 minutes. Add kosher salt, freshly ground black pepper, and a few zips of nutmeg to taste.

3. If béchamel is lumpy, strain through a fine-mesh sieve. Press a piece of parchment paper or plastic wrap against the surface of the sauce to prevent a skin from forming and set aside until ready to use. (Béchamel can be made up to 1 day in advance and refrigerated. To reheat, place in a saucepan, add a splash of water or milk, and gently bring to a simmer while stirring over low heat.) 

Creamy Spinach Lasagna

1. Line a sheet pan with parchment paper and set it near the stove. Heat a large skillet over high heat. Add 2 Tbsp. extra-virgin olive oil and two or three big handfuls of spinach. Season with a generous pinch of kosher salt; sauté until stems are tender and leaves are wilted, 2 to 3 minutes. Use tongs to transfer to the parchment-lined tray. Repeat with remaining spinach, then spread it out in a single layer; allow to cool.

2. Taking handfuls of the cooled spinach, squeeze out as much water as possible, then coarsely chop. Place the chopped spinach in a large bowl. Add 3 cups of the béchamel and stir to combine. Season to taste with salt. Press a piece of parchment paper or plastic wrap against the surface of the mixture to prevent a skin from forming and set it aside until you’re ready to assemble the lasagna.

3. To make the ricotta filling, in a large bowl, combine the ricotta, 2 cups of the mozzarella, 1 heaping cup Parmesan, and the basil. Use a large wooden spoon to combine everything with a whipping motion (to ensure the ricotta breaks up and the grated cheeses distribute evenly). Taste and adjust the salt. Cover and set aside until you’re ready to assemble the lasagna.

4. Adjust an oven rack to the highest position and preheat to 425°F.

5. Coat the bottom and sides of a 9x13-inch baking dish with oil. Arrange four pasta sheets to cover bottom of the dish.

6. Evenly crumble a generous one-third of the ricotta filling over the pasta sheets. Spread about 11/4 cups of the marinara sauce over the ricotta, then cover with four more pasta sheets. Spread about half of the creamy spinach mixture evenly over the pasta, then sprinkle with 1/4 cup of the grated Parmesan. Cover with four more pasta sheets.

7. Repeat layers: one-half of the remaining ricotta filling, 11/4 cups marinara sauce, four pasta sheets, the remaining creamy spinach mixture, and 1/4 cup Parmesan. Cover with four more pasta sheets. Finish with the remaining ricotta filling and marinara sauce. Top with four more pasta sheets, then spread with remaining 3/4 cup béchamel. Gently cover with a piece of parchment and wrap tightly with foil. Place lasagna on a rimmed sheet pan to catch any overflow and bake for 40 minutes. (Lasagna can be parbaked 30 minutes, cooled, wrapped, and frozen up to 4 weeks. Thaw completely in the refrigerator overnight, then sprinkle with mozzarella. Bake, uncovered, at 400°F until golden brown and bubbling on the surface, 25 to 30 minutes.)

8. Pull lasagna from oven and carefully remove the foil and parchment. Sprinkle with the remaining 1 cup grated mozzarella and return to the oven until golden brown and bubbling on the surface, about 20 minutes.

9. Cool 15 minutes before slicing and serving. Wrap and refrigerate leftover lasagna up to 4 days.

   Serve With: We highly recommend serving this delicious baked pasta alongside Samin’s ultimate garlic bread, Pane Criminale: A rich, buttery garlic-and-herb mixture tucked into Hasselback-sliced crusty bread.