Spinach and Ricotta Lasagne

Bake. For the Spinach: Heat olive oil plus butter in a big saucepan over a mid-sized flame till melted. Add shallots and garlic, add salt and pepper till it tastes right, and cook, mixing often, till softened and fragrant, around 1 minute. Add a few big handfuls of spinach and cook, mixing, till wilted. Keep adding spinach a handful after another till it is all in the pot. Cook, mixing often, till spinach expels its moisture plus most of that moisture evaporates, leaving one dry bottom as you mix. Taste and add salt if it needs it with salt and pepper. Move spinach to a fine sieve set over the sink plus push out excess moisture using a rubber spatula. Let spinach keep to tip off the liquid as you prepare this ricotta mixture. For the Ricotta: Move half of the ricotta, both eggs, the Parmesan, plus the nutmeg to the bowl of a food processor. Add salt and pepper till it tastes right. Blitz till completely smooth, around 1 minute. Move mixture to a big bowl but do not wipe out food processor. Move spinach to food processor and blitz in short bursts till finely chopped, 10 to 12 short pulses. Tip in spinach and leftover ricotta to the ricotta mixture and fold lightly to mix. For this White Sauce: Heat butter in a mid-sized saucepan over a mid-sized flame till melted. Add flour and increase heat to mid-sized high. Cook, mixing butter and flour with a beat till paled golden blond, around 1 minute. Beating the whole time, slowly drizzle in milk. Carry on cooking, beating often, till mixture comes to a boil and thickens. Take out from heat and tip in 3/4 of mozzarella plus Comté, Gruyère, or Emmenthale cheese. Beat till there are no lumps left. Taste and add salt if it needs it using salt plus pepper. In order to Assemble: Adjust oven rack to lower middle position plus heat oven to 200°C. Bring a big pot of salted water to a boil. Tip in pasta sheets a few after another and cook till barely tender, around 45 seconds. Move to a fine sieve and run under cool water till well chilled. Move to a clean kitchen towel in a single layer. Keep till all pasta is par-cooked and dried. Drizzle a little amount of white sauce over this bottom of a lasagna pan or big casserole. Tip in a layer of noodles. Top using 1/12th of spinach mixture plus 1/12th of leftover white sauce. Keep layering pasta, spinach, and white sauce till you lay down this top sheet of pasta. Spread leftover spinach mixture uniformly over the top. Scatter with leftover mozzarella and Comté or Emmentaler cheese and drizzle with leftover white sauce. Spread in an even layer using a rubber spatula. Cover firmly using aluminum foil. Cook for 20 minutes. Remove foil plus keep baking till bubble and gently browned, around 20 minutes longer. Leave to rest at room temperature for 5 to 10 minutes, next slice and serve.