Big crowd food?

Try Cheesy White and Green Spinach Lasagna

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 F oven.

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 F oven.

SARAH CROWDER VIA AP This November 2016 photo shows white and green spinach lasagna in New York. This dish is from a recipe by Katie Workman.