Creamy Spinach and Cheese Lasagna

1. Prepare the Spinach

Heat 2 tablespoons of extra-virgin olive oil and 2 tablespoons of butter in a large saucepan until the butter is melted. Add the finely minced shallot and the minced garlic, and season with a pinch of kosher salt and freshly ground black pepper. Cook for about 1 minute, or until the shallots and garlic are softened and fragrant. Gradually add the cleaned fresh spinach leaves in batches, stirring until it wilts and the moisture evaporates. Transfer the cooked spinach to a fine mesh strainer and press out any excess moisture.

2. Make the Ricotta Mixture

In a food processor, blend together 2 pounds of fresh ricotta cheese, 2 eggs, 4 ounces of finely grated Parmigiano-Reggiano cheese, and 1 teaspoon of freshly grated nutmeg until smooth, which should take about 1 minute. Transfer this mixture to a large bowl. Pulse the drained spinach in the food processor until finely chopped, then fold it gently into the ricotta mixture to ensure even distribution.

3. Prepare the White Sauce

Melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in 1/4 cup of flour and cook for about 1 minute, until the mixture turns a golden blond color. Gradually whisk in 4 cups of whole milk, ensuring that it’s smooth and lump-free. Continue to cook the mixture, whisking constantly, until it thickens and comes to a boil. Remove the saucepan from heat and stir in 9 ounces of the grated low moisture mozzarella cheese and 9 ounces of the grated Comté cheese. Whisk until the cheese is completely melted and the sauce is smooth, then season with kosher salt and freshly ground black pepper to taste.

4. Assemble the Lasagna

Preheat your oven to 400°F. Bring a large pot of water to a boil and par-cook the fresh lasagna noodles for about 45 seconds, then drain them using a fine mesh strainer and lay them on a kitchen towel to remove excess water. Begin layering your lasagna by spreading a thin layer of white sauce at the bottom of a large baking dish. Add a layer of lasagna noodles, followed by a layer of the spinach-ricotta mixture, and then another layer of white sauce. Repeat these layers until you’ve used all the ingredients, ensuring you have 12 layers in total. Finish with a final layer of the spinach-ricotta mixture, topped with the remaining grated low moisture mozzarella cheese and Comté cheese. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is beautifully browned and bubbling. Allow the lasagna to rest for 5-10 minutes before slicing and serving.