Directions
1.
Bring a large pot of salted water to a boil. Add the
noodles, and cook according to the package directions. Strain into a colander,
and toss with some oil. Drape the noodles over and around the side of the
colander to cool.
2.
Meanwhile, heat 3 tablespoons oil in a large nonstick
skillet over medium-high heat. Add the sausage and scallion whites, and cook,
stirring and breaking the meat up into bite-size pieces (not crumbs), until the
sausage is browned and cooked through, about 8 minutes. Sprinkle the flour over
the cooked sausage, and stir until it is completely absorbed. Add 2 cups milk,
and stir until it starts to thicken. Stir in the remaining 2 cups milk, bring
to a simmer and stir until the sauce is thick enough to coat the back of a
spoon, about 2 minutes. Stir in 2 teaspoons salt, 1 1/2 teaspoons pepper and
the nutmeg. Remove the sauce from the heat, and let cool.
3.
Mix together the mozzarella, Cheddar and Parmesan in a
medium bowl.
4.
Oil a 9- by 13-inch baking dish. Spread about 4
tablespoons of the sauce (without big pieces of sausage) over the bottom.
Arrange 4 slightly overlapping noodles to fully cover the bottom of the dish.
Spread 1/3 of the remaining sauce over the noodles. Spread 1/2 the spinach in
an even layer. Sprinkle with about 1/3 of the scallion greens, 1/4 teaspoon
salt, a few grinds of pepper and 1/3 of the cheese mixture. Continue layering
with 4 more noodles, 1/2 of the remaining sauce, the remaining spinach, 1/2 of
the remaining scallion greens, 1/4 teaspoon salt, a few grinds of pepper and
1/2 of the remaining cheese. Finish the lasagna with the remaining noodles,
sauce and cheese. Cover the top with plastic wrap, and refrigerate overnight.
Do the same with the remaining scallion greens.
5.
Preheat the oven to 350 degrees F. Remove the plastic
wrap from the baking dish, and cover with foil. Bake until the cheese is melted
and bubbly, about 45 minutes. Uncover the dish, and continue to bake until the
lasagna is slightly browned, 10 to 15 minutes. Top with the remaining
scallions, the parsley and a sprinkle of black pepper. Let sit for at least 15
minutes, then slice and serve.
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