Veg Out: Featuring Spinach

Preheat the oven to 350°F. Blanch the spinach in boiling water until wilted; remove to a colander and rinse with cold water. Press out the water and blot with a paper towel. Lightly oil the bottom of a 9 by 13-inch baking dish; set aside. In a large pan, heat the olive oil over medium, and sauté the shallots, pine nuts and garlic for 3 to 5 minutes, adding additional olive oil (or white wine) to keep the ingredients moist while cooking. Add the spinach, tomatoes and nutmeg. Season with salt and pepper, and continue to sauté for another 10 minutes. Remove from heat and set aside. In a bowl, stir together the ricotta and goat cheeses; add the parsley and basil. To assemble the lasagna, put a very thin layer of the pasta sauce on the bottom of the prepared dish. Next, layer 3 or 4 of the lasagna noodles, half of the spinach mixture, half of the cheese mixture, half of the zucchini and top with a thin layer of sauce. Repeat the layering, beginning with another layer of lasagna noodles. Finish with a layer of lasagna noodles topped with a thin layer of sauce. Sprinkle the Parmesan cheese over the lasagna. Bake for 45 to 55 minutes. If necessary, cover the lasagna with foil to prevent too much browning. Allow the lasagna to rest for 10 minutes. Garnish with additional basil.