Spinach and Prosciutto Lasagna

 This recipe originally came from Cooks Illustrated, though I tweaked it a bit.

Ingredients
1 1/2 lb spinach leaves
lasagna
salt
5 tablespoons of butter
4 shallots
4 garlic cloves
1/4 cup flour
3 1/2 cups of whole milk
2 bay leaves
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1/2 cup grated parmesan
Prosciutto
1 cup cottage cheese
1 egg
fontina

First start by blanching about 1 1/2 lb of spinach for a minute in salted boiling water.  Put in ice water then drain and let it cool.  At the same time, fill a bowl with the hottest tap water and add some lasagna noddles, enough for several layers in whatever lasagna pan you will be using.

In a medium sauce pan melt the butter over medium heat.  Finely chop the shallots and garlic and add.  Stir and let the shallots soften then add 1/4 cup  of flour. Stir about a minute and then slowly whisk in the milk. Bring to a boil and add bay leaves, nutmeg, pepper and 1/2 teaspoon salt.  Reduce heat to low and whisk for 10 minutes.  Remove the bay leaves and add parmesan.  Reserve half a cup of sauce in a bowl covered in plastic wrap.  Press the plastic wrap to the surface of the sauce to prevent it forming a skin.  Chop the spinach and add it to the main sauce.

I forgot to add prosciutto earlier, so at this point I chopped some prosciutto, fried it til crispy in some butter and added it to the main sauce.

In a food processor mix cottage cheese, egg and 1/2 teaspoon salt.

Spread the reserved sauce on the bottom of the lasagna dish, then layer noodles on top add spinach mixture, sliced fontina then noodles, cheese mixture, some grated parmesan, noodles, basically you get the idea.  To be honest I can't exactly remember how I layered it, but the point is to top it with sauce and cheese (the noodles will burn if on top alone.)

I also didn't cover my lasagna, though the Cooks Illustrated version say to cover with foil.  I like a little browned cheese on top.  Cook at 425 for 20 minutes.