Green & White Lasagna

Submitted by Maeve R

"A good vegetarian lasagna."

 

• Ready In: 1hr 10mins
• Ingredients: 18
• Serves: 4

ingredients

• 6 lasagna noodles
• 118.29 ml onion, chopped
• 29.58 ml butter
• 42.52 g butter
• 29.58 ml unbleached all-purpose flour
• 295.73 ml whole milk, heated
• 2.46 ml kosher salt
• 0.61 ml fresh ground black pepper
• 0.25 ml freshly grated nutmeg
• 4.92 ml parsley flakes
• 4.92 ml basil, crushed
• 1.23 ml garlic powder
• 118.29 ml parmesan cheese, grated
• 283.49 g package spinach, thawed and drained
• 63.78 g can olives, sliced
• 414.03 ml ricotta cheese
• 1 egg, beaten
• 226.79 g mozzarella cheese, shredded

directions

1. Stir Ricotta, and egg, add mozzarella cheese and 1/2 the parmesan. set aside.
2. In a 2-qt. saucepan, melt the butter over medium-low heat.
3. Add the flour and cook, whisking constantly for 2 to 3 minutes.
4. Do not let the mixture brown.
5. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently.
6. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch.
7. Remove from the heat and whisk in the salt, pepper, and nutmeg.
8. If not using right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming. Plan to use the sauce within 30 minutes because it thickens if it’s left to sit for too long. If that should happen, add a little warm milk and whisk well to thin it.
9. Arrange noodles in bottom of greased 12 x 7 1/2 inch baking dish.
10. Top with half the Spinach mixture.
11. Spoon on 1/2 the ricotta cheese mixture.
12. Repeat lays and sprinkle with remaining Parmesan cheese.
13. Bake covered in a 350 degree oven for 30 minutes, until slightly brown and mixture is bubbly.
14. Let stand for 10 minutes.
15. Serve.