Spinach Lasagna with Prosciutto

Name: Spinach Lasagna with Prosciutto
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 1 tablespoon, table salt; 20 ounces, curly spinach (2 bags), stemmed and rinsed; 5 tablespoons, unsalted butter, divided; 2 ounces, thinly sliced prosciutto, chopped medium; 5 , large shallots, minced (about 1 cup); 4 medium cloves, garlic, minced or pressed through garlic press (generous 1 tablespoon); 1/4 cup, unbleached all-purpose flour; 3 1/2 cups, whole milk; 2 , bay leaves; 3/4 teaspoon, fresh grated nutmeg; 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1 ounce, grated Parmesan cheese (about 1/2 cup); 8 ounces, whole milk cottage cheese; 1 , large egg; 1/4 teaspoon, table salt; 1 tablespoon, unsalted butter for baking dish; 12 , no-boil lasagna noodles from 1 box; 2 ounces, grated Parmesan cheese (about 1 cup); 8 ounces, Italian fontina cheese, shredded (about 2 cups)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Meat
Pasta
Pork
Vegetables
Casseroles

Appears in Cook's Illustrated March/April 2004

We dump the mozzarella, add cottage cheese, and soak no-boil noodles in hot tap water. Is this any way to treat a northern Italian classic?

SERVES 6 to 8

TIME 2¼ hours

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