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.
|Serving Size: 1 Serving (365g)|
|Recipe Makes: 8|
|Calories from Fat: 376 (56%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.