Spinach Lasagna

From "The New Best Recipe" America's Test Kitchen....aka "The Bible" in my house.

Serves 6-8
This dish has a few extra steps, but don't be intimidated. It's delicious and worth the effort! You have to soak the no-boil noodles in this recipe because the lasagna does not bake long in order to keep the spinach fresh. If Italian fontina isn't available, substitute whole-milk mozzarella.

Spinach

• 1 Tablespoon salt
• 2 (10 oz) bags pre-washed spinach

Bechamel

• 5 Tablespoons unsalted butter
• 5 large shallots, minced (about 1 cup)
• 4 medium garlic cloves, minced
• 1/4 cup unbleached all-purpose flour
• 3 1/2 cups whole milk
• 2 bay leaves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 ounce grated Parmesan cheese (1/2 cup)

Cheeses and Pasta

• 8 ounces whole-milk cottage cheese
• 1 large egg
• 1/4 teaspoon salt
• 12 no-boil lasagna noodles (Barilla is the best)
• 1 Tablespoon unsalted butter
• 2 ounces grated Parmesan cheese (1 cup)
• 8 ounces Italian fontina cheese, shredded (2 cups)

1. FOR THE SPINACH: Fill a large bowl with ice water. Bring water to rolling boil in a large stockpot over high heat; add spinach and salt, stirring until spinach is just wilted, about 5 seconds. Using a strainer transfer spinach to the ice water for 1 minute. Drain spinach and lay on clean kitchen towel. Wrap the towel tightly around the spinach to form a ball and wring until dry. Chop the spinach and set aside.
2. FOR THE BECHAMEL: Melt the butter in a medium saucepan over medium heat until foaming; add the shallots and garlick, stirring frequently, until shallots are translucent, about 4 minutes. Add flour and cook, stirring constantly, about 1 minute. Gradually whisk in the milk. Bring mixture to a boil over medium-high heat. Whisk in the bay leaves, nutmeg, salt, and pepper; reduce the heat to low and simmer 10 minutes, whisking occasionally. Whisk in the Parmesan and discard the bay leaves. Set aside to cool slightly.
3. FOR THE CHEESES AND PASTA: Blend the cottage cheese, egg, and salt in a food processor or blender until very smooth. Set aside. Place the noodles in a 13x9 broiler-safe baking dish and cover with very hot tap water; let soak for 5 minutes, shaking the disk to keep noodles from sticking. Remove the noodles and place in a single layer on a clean kitchen towel. Wipe the baking dish dry and coat it with butter or cooking spray.
4. FOR THE ASSEMBLY: Prepare layers in this order:

• Spread 1/2 cup bechamel sauce in empty dish...(then stir the chopped spinach into the remaining bechamel, mixing well to break up clumps of spinach)
• Lay down 3 noodles
• Spread 1 cup of the spinach mixture over noodles
• Sprinkle with 1 cup Parmesan cheese
• Lay down 3 noodles
• Spread 1 cup of spinach mixture
• Sprinkle with fontina
• Lay down 3 noodles
• Spread 1 cup of spinach mixture
• Pour cottage cheese mixture over
• Lay down 3 noodles
• Spread remaining spinach mixture
• Sprinkle remaining fontina over top
  

Lightly spray a sheet of foil and cover dish. Bake until bubbling, about 20 minutes. Remove lasagna and adjust rack to broil position. Broil lasagna until cheese is spotty brown, 3-4 minutes. Cool 10 minutes before serving.