Crepe “Lasagna” Filled with Spinach and Herbs

Preparation

1. Step 1

   Spoon the ricotta into a large, fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket-type coffee filter. Place the sieve over a bowl and cover the ricotta well with plastic wrap. Let the ricotta drain in the refrigerator at least overnight, or up to 24 hours. Discard the liquid in the bottom of the bowl.

   Step 2

   Make the crepes. (This can be done up to 24 hours in advance.)

   Step 3

   Remove the stems from the spinach or chard. (Reserve chard stems for another use, if you like.) Wash and dry the leaves according to directions on page 67. Stir the greens into a large pot of boiling salted water and cook, stirring once or twice, until tender, about 2 minutes for the spinach or 5 to 6 minutes for the chard. Drain the greens in a colander and rinse them under cold water until cool enough to handle. With your hands, squeeze out as much water as you can from the greens. Chop coarsely.

   Step 4

   Heat the olive oil in a large skillet over medium heat. Stir in the leeks and scallions and cook until wilted, about 4 minutes. Stir in the greens and cook, stirring, 2 minutes. Remove and cool.

   Step 5

   Turn the drained ricotta into a clean bowl. Whisk the eggs together with 1 teaspoon salt and the pepper, then beat them into the ricotta. Stir in the mascarpone, herbs, and greens mixture until blended.

   Step 6

   Make the béchamel sauce, strain it, and keep it at room temperature with a piece of plastic wrap applied directly to the surface.

   Step 7

   Using the softened butter, grease the bottom and sides of a 13 × 9–inch ceramic or glass baking dish. Arrange as many crepes as necessary, side by side and barely overlapping, so they cover the sides of the dish completely and overhang the sides of the dish by about 2 inches. Part of the bottom of the baking dish will be covered by the crepes; cover the exposed part with some of the remaining crepes. (You will need about ten crepes to cover and overhang the dish as described above.)

   Step 8

   Preheat oven to 425° F. Reserve 1 cup of the béchamel sauce and 2 cups of the grated Parmigiano-Reggiano to dress the top of the pasticciata. Spread 1/3 cup of the béchamel in an even layer over the crepes lining the bottom of the dish. Spread 1 1/2 cups of the ricotta filling over the béchamel and top that with another layer of 1/3 cup of the béchamel. Sprinkle about 1/3 cup of the Parmigiano-Reggiano over the béchamel. Cover this first layer of filling with a layer of crepes, folding the crepes as necessary to make a nice even layer. Make another filling layer using half the remaining ricotta mixture, béchamel, and grated cheese. Top with a layer of crepes. Make the last filling layer using the remaining ricotta mixture, béchamel, and grated cheese. Fold the overhanging edges of the crepes over the top layer of filling. Top any uncovered filling with additional crepes. Spread the reserved 1 cup of béchamel in an even layer over the pasticciata, then sprinkle the reserved 2 cups of Parmigiano-Reggiano over the béchamel.

   Step 9

   Bake until the top of the pasticciata is well browned and the edges are crispy, about 30 minutes. Remove and let cool for 15 to 30 minutes. Cut the pasticciata into squares and serve.