Servings: eight to ten.
The ultimate vegetarian lasagne is made with a quick homemade tomato sauce and even quicker besciamella (cream sauce) for layering with the rich spinach-and-ricotta filling. Made-from-scratch lasagna noodles are thinner and more delicate than store-bought, and meld better with the sauces. But if time is short, you can still get excellent results from store-bought fresh pasta sheets or even good-quality dried noodles. To spread out the cooking, make the tomato sauce and pasta one day ahead, and make the cream sauce while you’re waiting for the pasta water to boil. The assembled lasagne can be refrigerated overnight or frozen before baking (see Make-Ahead Tips, below).
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Make Ahead Tips
You can make the spinach and ricotta filling up to 4 hours ahead and store it in the refrigerator in an airtight container.
The assembled, unbaked lasagne will keep for at least a day in the refrigerator. Alternatively, you can freeze it for up to four months (make sure you wrap the dish tightly with plastic). Thaw the lasagne in the fridge and bring it to room temperature before baking.
If time is short and you can’t find fresh pasta sheets in your local stores, substitute 1 lb. of good-quality dried lasagne noodles for the fresh noodles. Skip the cooking instructions below and cook them according to the package directions.
reduced ingredients as I was only cooking for 2 & used dried lasagne sheets.Although it did require a lot of pots it didn't take that long. Made the spinach first & while that was cooling I started on the tomato. While that was simmering I got on with the white sauce.I used the cheats method- add some of the cold milk, butter, flour etc to pot & heat-stirring constantly-adding more milk until its at the required thickness.Works every time.My husband is not a great lasagne fan but I have been advised that this is a keeper. Wouldn't change a thing.
Finally got around to making this and am glad I did. I followed the recipe exactly for my first attempt. It turned out fantastic and was well received by my guests. I do need to add, similar to other reviews, that this is labor intensive and requires the use of many pots/pans. My suggestion is to study the recipe carefully and plan ahead. Some things can be done ahead of time making the last minute steps a bit easier. But it's well worth the effort.
I made this from scratch- start to finish- with my own noodles as well. It was a fantastic recipe. It was creamy without the "gooeyness"that one might find with using Mozzarella. I think one of the keys is grating fresh nutmeg. It really stands out and was one of the highlights of the dish. My son said."I'll never eat Lasagne out again!"
Method was easy enough and came together nicely. I would prefer a lasagna with more marinara and less bechamel sauce next time. The onion and spinach gave a great texture, and everything fit perfectly in my le creuset, bubbled just to the edge. Used fine ingredients from DeLaurenti in Pike Place Market Seattle, but it didn't make much of a difference when it all came together. To the user that left a review on spinach - Spinach shouldn't take 2 hours to steam; more like 10 minutes if you use baby spinach leaves and steam them in a big dutch oven or other large pot with a lid. Overall, great texture and flavor (if you like bechamel), I thought it drowned the other flavors of the dish and might use this recipe again, omitting bechamel for more marinara and parmesan (and add mozzarella and fresh italian parsley).
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