Most recipes have you parboil fresh spinach, squeeze it dry, and then proceed to have you saute it. When I saute spinach it seems completely done and I can evaporate the liquid in the pan. Is there any advantage to parboiling the spinach first?
What's not to love about layers of pasta, gooey cheese, and rich tomato sauce? Lasagna is simply delicious, and this spinach and ricotta version (with Parmesan and mozzarella too) is as easy to make as it is to eat. Read more.