2 cups Simple Tomato Sauce (recipe in archives)
1 1/2 cups White Sauce (recipe in archives)
1/2 lb spinach
1 teaspoon olive oil
1 garlic clove, peeled and chopped fin
1/2 lb ricotta
2 tablespoons + 1 teaspoon olive oil
1/4 cup + 2 tablespoons freshly grated Parmesan cheese
pinch of grated nutmeg
1. Preheat oven to 400 degrees.
2. Remove the large stems from spinach, wash, and drain
3. Pour 1 teaspoon of olive oil into a skillet over medium heat, add the spinach and season with salt. Cook until almost wilted
4. Add garlic and cook for a minute or two more. Set aside to cool.
5. Gather spinach into a ball, squeeze to remove excess moisture, and chop fine.
6. Mix spinach with ricotta, 1 tablespoon olive oil, and salt.
7. In a bowl, combine the white sauce with 1/4 cup Parmesan, nutmeg, and salt.
8. Cook pasta to al dente. To keep pasta from sticking together, add a little olive oil to water.
9. Oil a 10 x 12 inch baking dish and begin to assemble the lasagna. Spread a few spoonfuls of the white sauce on the bottom of the dish. Lay out a single layer of pasta, trimming as needed to fit the dish, and spread 1/3 of ricotta mixture over pasta. Add another alyer of pasta and spoon in half of the tomato sauce. Add another layer of pasta and pour over half the white sauce and top with another layer of pasta. Repeat until you have 7 pasta layers - 3 with ricotta, 2 with tomato sauce, and 2 with white sauce - and end with a final top layer of pasta.
10. Drizzle olive oil over the top, colver with foil, and bake in oven for 20 minutes.
11. Remove foil and sprinkle with 2 tablespoons of Parmesan.
12. Bake for 10 to 15 minutes more, until bubbling and golden brown. Remove from the oven and allow to rest for 5 min before serving.
Use any type of braising green, such as chard
*This recipe is adapted from Alice Water's The Art of Simple Food