Martha Stewart Spinach Lasagna uses easy no-boil noodles and a rich nutmeg bechamel instead of red sauce. Two pounds of baby spinach layer with golden pan-fried zucchini, Parmesan, mozzarella, and Pecorino for a cozy vegetarian comfort food dinner.
Assemble it ahead and refrigerate, so it works well for Sunday supper or a potluck. Squeeze every drop of water from the spinach before layering, since soggy greens thin out the creamy sauce.
Martha Stewart Spinach Lasagna
Course: DinnerCuisine: American, ItalianDifficulty: Medium8
servings20
minutes1
hour20
minutes455
kcalLayers of silky bechamel, wilted spinach, and crisp zucchini planks under a cap of bubbling mozzarella and sharp Pecorino Romano.
Ingredients
1/4 cup olive oil
1 small yellow onion, finely chopped
2 teaspoons coarse salt
2 pounds baby spinach
4 tablespoons unsalted butter
1/4 cup all purpose flour
1 quart milk
1 packed cup grated Parmesan (3 ounces)
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini (about 1 pound), sliced lengthwise into 1/4-inch-thick planks
8 ounces no-boil lasagna noodles
6 ounces mozzarella, shredded
1/3 packed cup (1 ounce) grated Pecorino Romano
Directions
- Preheat the oven: Preheat oven to 375 degrees with rack in middle position.
- Wilt the spinach: Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.
- Make the bechamel: In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.
- Fry the zucchini: Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.
- Assemble the layers: Spread 1 cup bechamel along the bottom of a 9-by-13-inch baking dish. Place one-third of noodles over bechamel in a single, overlapping layer. Top with 1 cup bechamel and half of spinach. Repeat with a second layer of noodles, bechamel, and spinach. Top with remaining noodles, remaining bechamel, zucchini, mozzarella, and Pecorino Romano.
- Bake the lasagna: Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.
- Rest and serve: Remove lasagna from oven and let stand 20 minutes before slicing and serving.
FAQs
Can I use fresh lasagna noodles instead of no-boil?
Fresh pasta sheets work well here. Roll them to about 1/16 inch thick and cut to fit the dish. You do not need to pre-cook them, because the bechamel provides enough moisture to soften fresh pasta as it bakes.
How long does spinach lasagna keep in the fridge?
Stored in an airtight container, leftovers last up to 4 days in the refrigerator. Reheat individual portions at 350 degrees for about 15 minutes, covered with foil to keep the top from drying out. The lasagna also freezes well for up to 3 months when wrapped tightly in plastic wrap and then foil.
Can I assemble this lasagna the night before?
Build the whole lasagna, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. Add about 10 extra minutes to the covered baking time since the dish will be cold from the fridge. The overnight rest actually helps the noodles absorb the bechamel, so the layers set up cleaner.
What can I use if I don’t have a 9-by-13-inch baking dish?
A deep 10-by-10-inch square pan or two 8-inch square pans both work. Adjust the layering to fit, and keep the proportions roughly the same per layer. The baking time stays about the same for the 10-inch, but check two smaller pans about 5 minutes earlier.
Why is my spinach lasagna watery?
The most common reason is spinach that was not squeezed dry enough after wilting. Press it firmly in a mesh strainer with the back of a spoon until no more water drips out. Too much moisture in the spinach thins the bechamel and pools between the layers.
