Spinach Lasagna Bechamel
By: Anonymous
Published: Thursday, December 24, 2009 - 11:25pm

Ingredients




6 cups milk
1 cup butter
1 cup white flour
Salt and pepper to taste
1/8 teaspoon nutmeg
1/4 cup vegetable oil
2 cloves garlic, minced
2 cups onions, chopped
2 pounds spinach, frozen, thawed and drained
3/4 cup chopped fresh parsley
1 pound ricotta or cottage cheese
2 eggs
2 cups grated Parmesan cheese
2 cups grated Mozzarella cheese
1 pkg. lasagna noodles

Preparation

1 Sauce: Heat milk until hot but not boiling. In another pan melt butter. Whisk in flour, cook 3 to 4 minutes, stir constantly. Add milk gradually. Stir until sauce thickens. 2 Lasagna: Saute garlic and onions in oil until translucent. Stir in spinach and 1/2 cup of parsley. Set aside. Mix rest of parsley, ricotta or cottage cheese, eggs, 2/3 cup Parmesan cheese. Cook noodles al dente. Better yet, don't cook the noodles. Just layer the raw noodles in the pan as you would if they were cooked. 3 Oil a large pan, layer ingredients in following order. First, 1 1/2 to 2 cups of Bechamel sauce, 1/3 of noodles, half spinach mixture, all of Mozzarella. Next 1 1/2 to 2 cups of sauce, 1/3 of noodles, all the ricotta mixture, the rest of the spinach mixture. Finally, 1 1/2 to 2 cups sauce, remaining noodles, the rest of the sauce. Sprinkle 1 1/3 cup of Parmesan on top. 4 Bake covered at 350 degrees for 45 minutes. Uncover for another 10 minutes. Remove from oven and allow 10 to 15 minutes for lasagna to set before serving.