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Dairy
Easy
1 Hour, 20 Minutes
Diets 
My friend Shaindy always raves about her rich and creamy spinach lasagna — the ultimate comfort food! I’m sharing it with you today — it’s a guaranteed crowd-pleaser.
12 Haddar Lasagna Noodles, cooked
3 tablespoons butter
1/4 cup Glicks Flour
2 cups milk
1 and 1/2 teaspoons salt
16 ounces (450 grams) frozen chopped spinach, such as Beleaves, thawed and drained
16 ounces (450 grams) whipped cottage cheese
1/4 teaspoon nutmeg
6 ounces (170 grams) thinly sliced Muenster cheese
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Melt the butter in a saucepan over medium heat, then whisk in the flour to form a roux. Gradually add the milk and salt, whisking constantly until the mixture thickens slightly. Stir in the spinach, cottage cheese, and nutmeg until well combined.
Lightly grease a 9×13-inch (23×33-centimeter) baking dish and lay four noodles on the bottom. Spread a portion of the spinach mixture over the noodles, then add another layer of noodles. Repeat the layers until all the ingredients are used, finishing with the spinach mixture on top. Bake, uncovered, for 30 minutes.
Remove the pan from the oven and arrange the Muenster cheese over the top. Return to the oven and bake for another 20–25 minutes, until golden and bubbly.
Let it rest for a few minutes before slicing and serving.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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Nutmeg is in the instructions but not in the ingredient list.