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Garlicky Spinach Lasagna


1 1/2 lbs. baby spinach
4 tbsp butter
2 cloves garlic, finely chopped
salt and pepper
8 oz. wide egg noodle
2 cups Creamy White Sauce
6 oz. fresh goat cheese
4 tbsp. prepared pesto
1 1/2 cups coarse fresh breadcrumbs
2 tpsp. EVOO


2 tbsp butter
1/2 finely chopped shallots
1/4 cup flour
2 cups mil, warmed
1/4 cup grated Parmesan cheese
salt and pepper

Melt butter in medium saucepan over medium heat. Add shallots and cook until tender, about 5 minutes. Stir in flour for two minutes. Gradually whisk in warm milk; bring to boil and cook for two minutes, whisking constantly. Remove from heat and stir in Parmesan and 1/4 teaspoon of salt and pepper.


1. In large saucepan, bring 2 inches water to a simmer. Add the spinach in batches, stirring until wilted. Cook until all of it is tender. Drain and let cool. Squeeze out excess moisture and chop.
2. In large skillet, melt 2 tpsp. of butter over medium heat. Add the garlic and stir until golden, about 1 minute. Stir in the spinach. Season lightly with salt and pepper: remove from the heat.
3. Preheat the oven to 400 degrees. In a large saucepan of boiling, salted water, cook the noodles stirring often, until al dente. Drain-do not rinse-and return to saucepan. Stir in the white sauce to coat.
4. Lightly grease an 8-inch square glass baking dish. Layer in half of the noodle and press with a spatula. Dot with half of the goat cheese, spread the spinach on top and press down. Stir in 3 tbsp pesto into the remaining noodles and spoon over the spinach. Dot with the remaining cheese. Cover snugly with foil and bake until hot and bubbling, about 35 minutes. Let stand for 10 minutes.
5. Meanwhile, in a large skillet, melt the remaining 2 tbsp butter over medium heat. Add the breadcrumbs and cook stirring, until golden and crisp, about 5 minutes. Season with salt and pepper. Combine the remaining 1 tbsp. pesto with the EVOO. Drizzle the lasagna with the pesto oil and sprinle with the crumbs.