Cheesy Spinach Lasagna For Winter Blues #Shorts | Food52

This recipe for homemade lasagna from Meryl Feinstein (aka Pasta Social Club) is a delicious warm hug of a meal. Spinach lasagna is a classic, but don’t hesitate to take full advantage of the season’s other hearty greens—a mixture of spinach, kale, chard, dandelion, and mustard greens will add texture and depth of flavor.

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PREP TIME: 2 hours 30 minutes
COOK TIME: 50 minutes
SERVES: 6 to 8

INGREDIENTS

For the Pasta
450 grams ‘00’ pasta flour or all-purpose flour, plus more for rolling out
50 grams semola rimacinata or semolina flour
285 grams eggs, from about 5 large eggs and 2 large egg yolks
Or, if you're not making your own pasta:
1 pound store-bought lasagna noodles (not the no-boil kind)

For the Lasagna Filling & Assembly
1 1/2 pounds (680 grams) spinach or a mix of hearty greens like chard, kale, dandelion, and mustard greens
1/4 cup (55 grams) unsalted butter or extra-virgin olive oil
1/2 yellow onion or 1 shallot, minced
4 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1 (15- or 16-ounce) container (454 grams) whole-milk ricotta
4 ounces (113 grams) mascarpone
2 1/2 ounces (75 grams) finely grated Parmigiano Reggiano, plus more for topping
Freshly grated nutmeg
1 large egg, beaten
1/4 cup (55 grams) unsalted butter
1/3 cup (55 grams) all-purpose flour
1 quart (975 ml) whole milk
6 ounces (170 grams; 1½ cups) grated Fontina, plus more for topping
4 ounces (113 grams; 1 cup) grated low-moisture mozzarella, plus more for topping

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