Coming Soon

My casual version of Spinach Lasagna/Fine Cooking Style

If you want The Best or a meat lasagna, check out Fine Cooking, December 2006, #82

Grocery list
Butter
Whole Milk
All-purpose flour
Salt
Pepper
Nutmeg
Whole Milk Ricotta (1 ½ pounds)
2 pounds fresh spinach (that’s a lot of bags, folks…check it out) or 2 10 oz. frozen
chopped spinach, thawed
yellow onion
garlic
1½ cup Parmigiano-Reggiano
2 eggs
olive oil
carrot
celery
flat-leaf parsley
basil
white wine
1 28 oz.can plus 1 14 oz. can diced tomatoes (the recipe calls for plum, which we can’t
get, but I used petite diced
no boil lasagna noodles