Spinach Lasagna Bechamel

Recipe by nancyal
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauce: Heat the milk until very warm but do not bring to a boil.
  • In another pan over medium heat, melt the butter.
  • Do not let the butter brown.
  • Whisk in flour and cook for 3 or 4 minutes, stirring constantly.
  • Gradually add the hot milk.
  • Continue to whisk until the sauce is thickened.
  • add the freshly grated nutmeg if using.
  • Sauté the garlic and onions in the butter or oil until the onions are translucent.
  • Stir in the spinach and 1/2 cup of the parsley.
  • Add a little water if the spinach is dry.
  • Cook until the spinach wilts then remove it from the heat; set aside.
  • Mix the remaining parsley, ricotta, eggs and 2/3 of the parmesan cheese together.
  • You may cook the lasagna until al dente or don't cook them at all.
  • Moosewood does not cook theirs, they just layer the raw noodles in the pan.
  • Oil a large casserole or lasagna pan.
  • Layer the ingredients as follows: 1 1/2 to 2 cups of sauce, 1/3 of the noodles, 1/2 of the spinach, all the mozzarella, 1 1/2 to 2 cups sauce, 1/3 of the noodles, all the ricotta mixture left, all of the spinach left, 1 1/2 to 2 cups of the sauce,the remaining noodles, the rest of the sauce, sprinkling the remaining parmesan cheese on top.
  • Cover the casserole and bake at 350°F for 45 minutes.
  • Uncover the casserole and bake for another 10 to 15 minutes.
  • Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving.
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