There are plenty of recipes out there for how to make spinach lasagna. Here's my special trick. You take the fresh baby spinach and puree it in a food processor with some ricotta and parmigiano-reggiano until it's creamy and bright green. Do not cook it. I alternate spreading my layers of fresh pasta dough with a mozzarella/ricotta/parmigiano mixture and the spinach blend, adding plenty of sauce to each layer. The lasagna bakes up beautifully and the spinach retains a vibrant green color and a fresh flavor that you can't get with blanched leaves. It's beautiful and it's a spinach lasagna that actually highlights the spinach.
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