I’ve become a huge fan of rainbow chard lately, for two very important reasons:
1. It has a nice bitter tang to it, sort of like escarole and rapini,
2. The market down the street sells big bags of it already washed and cut up.
Conveniently, I might add.
So when I decided to make this lasagna a few weeks ago, instead of using all spinach, I tuned into my rebel side (stop laughing) and used a bag of chard that I had in the fridge.
And...dun.dun.dun….it was already washed and cut up.
Spinach Lasagna – adapted from Martha Stewart
- 1/4 cup olive oil
- 1 small yellow onion, finely chopped
- 2 pounds baby spinach (I used a combination of rainbow chard and 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
- 8 ounces no-boil lasagna noodles
- 6 ounces mozzarella, shredded
- 1/3 packed cup (1 ounce) grated Pecorino Romano
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.
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. 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. Remove lasagna from oven and let stand 20 minutes before slicing and serving.