The Big Lasagna

cooking.nytimes.com

ChrisKnitz

subheading: FOR THE RICOTTA FILLING:

4 tablespoons extra-virgin olive oil (if using fresh spinach)

1 pound fresh mature spinach, washed and ends trimmed, 1 pound baby spinach, or 1½ cups frozen spinach, thawed

Fine sea salt

2 pounds whole-milk or part-skim ricotta (about 4 cups)

6 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (2 cups)

3 ounces freshly grated Parmesan, Asiago or Grana Padano (1 heaping cup)

20 large fresh basil leaves (from 1 bunch), finely chopped (about ¾ cup), 2 tablespoons finely chopped fresh Italian parsley or chives, 1 teaspoon finely chopped fresh thyme or marjoram or 1 teaspoon dried Italian seasoning

subheading: FOR THE BÉCHAMEL:

½ cup unsalted butter (1 stick)

½ cup all-purpose flour

4 cups whole milk

Fine sea salt

Freshly ground black pepper

Ground nutmeg (optional)

subheading: FOR THE ASSEMBLED LASAGNA:

4½ cups Simple Tomato Sauce or 32 ounces store-bought marinara sauce (preferably without added sugar)

Fine sea salt

1 recipe Homemade Lasagna Sheets, 16 fresh store-bought lasagna sheets, 2 (9-ounce) packages dried lasagna noodles (preferably without curly edges) or no-boil noodles (boiled until al dente)

1½ ounces grated Parmesan, Asiago or Grana Padano (½ cup)

3 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (1 cup)

Directions at cooking.nytimes.com

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