Spinach Lasagna Bechamel

Name: Spinach Lasagna Bechamel
Ingredients: 6 c. milk; 1 c. butter; 1 c. white flour; salt and pepper; 1/8 tsp. nutmeg; 2 cloves garlic; 2 c. onion, chopped; 1/4 c. vegetable oil; 2 lb. spinach; 1 lb. Ricotta cheese; 2 eggs; 2 c. Parmesan cheese; 1 lb. lasagna noodles; 2 c. Mozzarella cheese; 3/4 c. fresh parsley, chopped

15 ingredients

13 steps

Ingredients

6 c. milk
1 c. butter
1 c. white flour
salt and pepper
1/8 tsp. nutmeg
2 cloves garlic
2 c. onion, chopped
1/4 c. vegetable oil
2 lb. spinach
1 lb. Ricotta cheese
2 eggs
2 c. Parmesan cheese
1 lb. lasagna noodles
2 c. Mozzarella cheese
3/4 c. fresh parsley, chopped

Directions

1

Rinse, stem and chop the spinach.
2

Heat milk until hot, not boiling.
3

In second pan on medium heat, melt butter.
4

Do not let it brown.
5

Whisk in flour.
6

Cook 3 to 4 minutes, stirring constantly. Gradually add hot milk, continue whisking until sauce thickens and season with salt, pepper and nutmeg.
7

Saute garlic and onion in hot oil.
8

When onion is translucent, stir in spinach and 1/2 cup parsley.
9

If spinach is dry, add a little water.
10

When spinach has wilted, remove from heat.
11

Set aside.
12

Mix remaining 1/4 cup parsley, Ricotta cheese, eggs and 2/3 cup Parmesan cheese.
13

At this point, cook lasagna noodles according to package until al dente. Drain.