Cooking On Deadline: Wow with cheesy, creamy, hot lasagna for a party
In the quest for Big Crowd Food, lasagna reigns supreme. And at this time of year, you may find yourself entertaining a big crowd for a football game party, for the Oscars or another awards show, or just because it's cold out and it's nice to put together a cozy gathering.
This lasagna is rich and creamy, absent the tomato sauce that anchors many lasagnas, filled with sauteed spinach folded into fluffy ricotta and a very simple béchamel sauce, rich with melty cheeses. The nutmeg is optional - a little can add a nice flavor, but too much can overpower.
A few more notes on the ingredients: You may think that 2 pounds of spinach looks like an awful lot for one lasagna, but it cooks down to just a few cups. No-boil, or oven-ready, lasagna noodles are a gift to the busy cook, and the reason I make lasagna more often. I have also made this recipe in a super-large lasagna pan and increased the quantities by half again. Then it will serve 12 to 16.
It is tempting to dig into a bubbling lasagna, but resist the urge. Letting it sit for at least 10 minutes will reward you with slices that hold together, and it will still be perfectly warm - in fact, just the right temperature for you to enjoy the flavors without the pieces sliding apart on the plates.
This can also be assembled a day ahead, held in the fridge and baked before dinner. Or it can be baked up to two days ahead and reheated for about 20 minutes in a 375-degree oven.
• Katie Workman has written two cookbooks focused on easy, family-friendly cooking, "Dinner Solved!" and "The Mom 100 Cookbook." She blogs at http://www.themom100.com/about-katie-workman/