4 tablespoons extra-virgin olive oil, plus for serving
2 cloves garlic, chopped
Pinch red pepper flakes
2 pounds baby spinach
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 small zucchini, diced
Besciamella, recipe follows
One 9-ounce box flat, no-boil lasagna noodles (preferred brand: Barilla)
Two 8-ounce balls fresh mozzarella, sliced
1/2 cup freshly grated Parmesan, plus more for serving
Red sauce, recipe follows
2 tablespoons butter, sliced into thin pats, plus for greasing the baking dish
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
4 generous pinches kosher salt
Freshly ground black pepper
One 28-ounce can whole peeled tomatoes
2 tablespoons extra-virgin olive oil
1/3 red onion, cut into medium dice
3 cloves garlic, cut into chunks
Pinch red pepper flakes, optional
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 handful fresh basil leaves, torn
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