Spinach Lasagna Bechamel

Spinach Lasagna Bechamel Ingredients

1/2 lb. lasagna noodles	1/4 tsp. nutmeg
2 tbsp. olive oil	1/2 c. Parmesan cheese
1 c. diced onions	1 1/2 c. grated mozzarella
4 cloves garlic minced	BECHAMEL SAUCE:
1 tsp. basil	1/4 c. butter
1 tsp. tarragon	1/4 c. flour
2 c. mushrooms sliced	1 3/4 c. milk
2 lb. ricotta	1/2 c. Parmesan cheese
4 eggs, lightly beaten	1/8 tsp. pepper
1 c. packed chopped raw spinach	1/8 tsp. salt
1/4 tsp. pepper

Instructions for Spinach Lasagna Bechamel

Cook noodles al dente. Drain; refill pot with cold water and let noodles sit in water. Heat the oil in a 10 inch skillet on medium heat; saute onions, garlic, basil and tarragon. When onions begin to brown, add mushrooms and cook until tender. In a large bowl mix ricotta, eggs, sauteed veggies, raw spinach, salt, pepper, nutmeg, Parmesan cheese and 1/2 cup mozzarella. Preheat oven to 375 degrees.
To make the Bechamel sauce: Melt butter in 2 quart saucepot. When melted, add milk stirring constantly. Then add Parmesan cheese, salt and pepper to taste. Cook until the sauce thickens. Thin with a bit of milk if needed. Remove from heat and set aside.

To assemble: Brush just a bit of sauce into the bottom of a 9 x 12 inch pan to cover. Add a layer of noodles, then some of the cheese mixture. Repeat with a layer of noodles, cheese mixture, noodles and then top with remaining Bechamel sauce and remaining 1 cup of mozzarella. Bake covered 30 minutes. Remove from oven and allow to set 10 minutes before serving.


Main Ingredient: SpinachCuisine: Italian

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