The Big Lasagna
85%
2
By cooking.nytimes.com
The Big Lasagna
Instructions
Cook:2h 30min
Updated at: Fri, 13 Jun 2025 17:54:47 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
9 servings
4 tablespoonsextra-virgin olive oil
if using fresh spinach
1 poundfresh spinach
mature, washed and ends trimmed, 1 pound baby spinach, or 1 1/2 cups frozen spinach thawed
fine sea salt
2 poundswhole-milk ricotta
or part-skim
6 ouncesgrated whole-milk mozzarella
or part-skim, provolone, or even string cheese
3 ouncesparmesan
freshly grated, asiago or grana padano
¾ cupfresh basil leaves
large, from 1 bunch, finely chopped
2 tablespoonsfresh italian parsley
finely chopped
1 teaspoonfresh thyme
or marjoram or 1 teaspoon dried italian seasoning
½ cupunsalted butter
½ cupall-purpose flour
4 cupswhole milk
freshly ground black pepper
ground nutmeg
optional
4 ½ cupstomato sauce
simple, or 32 ounces store-bought marinara sauce, preferably without added sugar
1 recipehomemade lasagna sheets
16 fresh store-bought lasagna sheets, 2 9-ounce packages dried lasagna noodles, preferably without curly edges, or no-boil noodles, boiled until al dente
½ cupgrated parmesan
asiago or grana padano
1 cupgrated whole-milk mozzarella
or part-skim, provolone, or even string cheese
Instructions
View on cooking.nytimes.com
↑Support creators by visiting their site 😊
Notes
6 liked
1 disliked
Delicious
Special occasion
Makes leftovers
