the big lasagna

recipe by SAMIN NOSRAT (@ciaosamin)

notes by chef mon

Total Time: ~2 hours

Serving Size: 9 servings

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NOTE: I split this entire recipe in half and used an 8x8 pan - amounts below are half of original recipe linked above.

ricotta filling:

• 2 tbs extra-virgin olive oil (if using fresh spinach)

• 1/2 pound fresh mature spinach or 3/4 cups frozen spinach, thawed

• fine sea salt

• 2 cups whole-milk or part-skim ricotta

• 1 cup grated whole-milk or part-skim mozzarella

• 1/2 cup freshly grated Parmesan

• 10-15 large fresh basil leaves (from 1 bunch), finely chopped

béchamel:

• 1/2 stick salted butter

• 1/4 cup all-purpose flour

• 2 cups whole milk

• Fine sea salt

• Freshly ground black pepper

assembled lasagna:

• 2 cups store-bought marinara sauce (I used Rao's Tomato Basil)

• 1/2 package Beyond Sausage (Brat flavor) broken into chunks and browned in a pan

• Fine sea salt

• 1package no-boil noodles

• 1/2 cup grated parmesan

• 1/2 cup grated whole-milk or part-skim mozzarella

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1. Prepare the ricotta filling: If using fresh spinach, set a large skillet over high heat. (If using thawed frozen spinach, skip to Step 2.) When hot, add 2 tablespoons oil and half the fresh spinach. Season with a pinch of salt and sauté to wilt. Cook until stems are tender, about 3 minutes.

2. While spinach cools, combine ricotta, mozzarella, Parmesan, basil and a generous pinch of salt in a large bowl.

3. Taking handfuls of the cooled or thawed spinach, squeeze out as much water as possible, then chop finely and add to cheese mixture. Mix thoroughly, then taste and adjust seasoning for salt. Cover and set aside until ready to assemble lasagna.

4. Prepare the béchamel: Set a medium, heavy-bottomed pot or Dutch oven over medium heat and add butter. Once butter has melted, whisk in flour, reduce heat to very low and cook for about 5 minutes, stirring regularly to prevent browning. Whisking vigorously, slowly pour in milk. Increase heat to medium and whisk until the mixture thickens, about 2 minutes. Add salt and pepper to taste.

5. Return heat to low. Continue cooking, whisking regularly, for 10 minutes until the sauce is thick and smooth, with no raw flour flavor. Taste and adjust seasoning with salt. Press a piece of parchment or plastic against the surface of the sauce to prevent a skin from forming and set aside until ready to assemble lasagna. (Béchamel can be made up to 1 day in advance, covered directly and refrigerated. Return to room temperature before using.)

6. Prepare the lasagna: Heat oven to 400 degrees.

7. Crumble Beyond Sausage into pan on medium heat with a splash of olive oil, cook for 5-7 minutes until slightly crispy. Add tomato sauce to pan and mix until combined. Set aside to cool to room temp. until assembling lasagna.

8. Spoon about 3/4 cup béchamel into a 9-by-13-inch metal, glass or ceramic baking pan, and use a rubber spatula or your hands to generously coat bottom and sides of pan with sauce.

9. Use two or three sheets of no-boil noodles to entirely cover the bottom of the pan with minimal overlap, breaking in half if needed to fill cracks.

10. Crumble about 1/3 of the ricotta mixture evenly over pasta to create foundation, then layer with sheets of pasta from edge to edge of pan (break pasta in half if needed to fill cracks).

11. Spread about a third of the tomato sauce over next layer and cover with pasta.

12. Spread about 1/2 cup béchamel evenly over next layer, sprinkle with 1/8 cup grated Parmesan, and cover with pasta.

13. Repeat with remaining layers: ricotta, tomato sauce, béchamel and Parmesan, ricotta, tomato sauce, béchamel and Parmesan, following each with a layer of pasta.

14. For the top spread with remaining béchamel. Gently cover lasagna with a piece of parchment and wrap tightly with foil. Place onto a baking sheet to catch any overflow and bake on prepared rack.

15. After 30-35 minutes, pull lasagna from oven and carefully remove foil and parchment. Sprinkle with grated mozzarella and return to oven until golden brown and bubbling on surface, about 20 minutes.

16. Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.