Spinach Lasagna

There’s something intrinsic about lasagna that makes it such a wonderful winter meal.  It’s more than likely that oodles of cheesiness has something to do with how a great lasagna can warm the soul on cold winter nights, very much like how soup has the same effect, but I think that the right recipe can do so much more.  The right recipe creates memories.  It evokes memories of crowded Sunday dinners at the grandparents’, of a hearty meal after a day of sledding or ice skating, of a full buffet table at a christening or anniversary party.  This spinach lasagna recipe is that type of recipe.

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Made with a creamy béchamel sauce, three types of cheese, fresh spinach, and no-boil noodles that you’ll soften with hot water before using, this lasagna is a big hit around here.  It’s a fun recipe to make with a helper since there are a few steps, but the effort is well-worth the end result.  Layer after layer goes in the baking dish and after 20 minutes of baking and a few minutes under the broiler to brown-up the cheesy top layer, you’ve got truly the best spinach lasagna ever.  We’ve made this recipe a handful of times in the past year and always get the same reaction from whomever we serve it to: more please!  This is definitely a recipe we keep in our book of favorites and don’t hesitate to serve time and time again.