Don't need to cook anything before you assemble except for the Bechamel sauce.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (365g) | ||
Recipe Makes: 8 | ||
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Calories: 670 | ||
Calories from Fat: 376 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.8g | 56 % | |
Saturated Fat 18.6g | 93 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 624.8mg | 192 % | |
Sodium 696mg | 24 % | |
Potassium 507mg | 13 % | |
Total Carbohydrate 30.3g | 9 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 29.6g | ||
Protein 43.3g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 670
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