This meatless Monday is a story of a potential disaster turned success. I set out to make this Garlicky Spinach Lasagna, but I did it mostly wrong. The good news is, my way turned out great and I decided to share it with you.
Here’s what you’ll need:
- 1 1/2 lbs. baby spinach or 1 box frozen spinach
- 4 tbsp. butter
- 2 cloves garlic, finely chopped
- Salt and pepper
- 8 oz.
wide egg noodles lasagna noodles (this is where I went wrong!)
- 8 oz. fresh goat cheese
- 4 tbsp. prepared pesto
1/2 cups coarse fresh breadcrumbs
- 2 tbsp. EVOO
Also, the following for the white sauce:
- 2 tbsp. butter
- 1/2 cup finely chopped shallots
- 1/4 cup flour
- 2 cups milk, warmed
- 1/4 cup grated parmesan cheese
- Salt and pepper
First of all, I would suggest skipping this step all together and using frozen spinach. However, this is not what I did, so start by bringing a couple of inches of water to a simmer in a large saucepan.
Chop the stems from the spinach and add the spinach to the water in small batches, stir until tender, remove, and drain.
Once cool, squeeze out the excess water and chop.
While the spinach is cooling, start boiling the lasagna noodles and make your white sauce.
Finely dice the shallots. Melt 2 tablespoons of butter in medium saucepan over medium heat. Add the shallots and cook until tender (5 minutes). Stir in flour for about 2 minutes.
Gradually whisk in warm milk and bring to boil. Cook for 2 minutes, whisking constantly. Remove from heat and stir in parmesan and 1/4 tsp. each salt and pepper. And if you have it, a few dashes of freshly ground nutmeg.
Now, back to the spinach: Melt another 2 tablespoons of butter over medium heat. Add the garlic and stir until golden, about 1 minute.
Stir in the chopped spinach.
Sprinkle lightly with salt and pepper and remove from the heat.
Preheat the oven to 400°.
Drain the lasagna noodles (after about 8-10 minutes), but do not rinse, return to the saucepan.
Stir in the white sauce to coat.
Lightly grease a lasagna pan and put in a layer of noodles and press with a spatula. Dot with half of the goat cheese and spread the spinach on top.
Stir 3 tbsp. pesto into the remaining noodles.
And add another layer of noodles over the spinach.
Dot with the remaining cheese.
Cover with foil and bake until hot and bubbling (about 35 minutes).
While that’s baking, make your breadcrumbs. 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. On a side note, this made WAY too many breadcrumbs. You could probably only use 1 cup and be fine.
Sprinkle the lasagna with the buttered, breadcrumbs and put back into the oven for about 5 minutes until golden and crispy.
Since this lasagna is so thin, you can eat double the pieces!