In the quest for Big Crowd Food, lasagna reigns supreme. And at this time of year, you may find yourself entertaining a big crowd or just because it’s cold out and it’s nice to put together a cozy gathering.
This lasagna is rich and creamy, absent the tomato sauce that anchors many lasagnas, filled with sauteed spinach folded into fluffy ricotta and a very simple bechamel sauce, rich with melty cheeses. The nutmeg is optional — a little can add a nice flavor, but too much can overpower.
A few more notes on the ingredients: You may think that 2 pounds of spinach looks like an awful lot for one lasagna, but it cooks down to just a few cups. No-boil, or oven-ready, lasagna noodles are a gift to the busy cook, and the reason I make lasagna more often. I have also made this recipe in a super-large lasagna pan and increased the quantities by half again. Then it will serve 12 to 16.
It is tempting to dig into a bubbling lasagna, but resist the urge. Letting it sit for at least 10 minutes will reward you with slices that hold together, and it will still be perfectly warm — in fact, just the right temperature for you to enjoy the flavors without the pieces sliding apart on the plates.