Spinach Lasagna Bechamel
Photo: flickr user Danielle Scott
Ingredients
6 cups milk
1 cup butter
1 cup white flour
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
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.
Tools
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Yield:
1.0 servings
Added:
Thursday, December 24, 2009 - 11:25pm