Spinach Lasagna Recipe
For the white sauce:
3 T. butter
3 T. all-purpose flour
2 1/2 C. milk, heated
1/8 t. ground nutmeg
salt and pepper to taste
For the spinach layer:
1 T. olive oil
1 C. diced onion
1 C. carrots, cut in small dice
2 (10 oz.) packages frozen chopped spinach, thawed and water squeezed out
1 lb. part-skim ricotta cheese
8 T. grated Parmesan cheese
1 t. Italian seasoning
salt and pepper to taste
9 lasagna noodles (about 1/2 pound), cooked according to package directions
2 C. shredded part-skim mozzarella cheese (4 ounces)
For the white sauce:
In a medium saucepan melt the butter over medium heat. Add the flour and stir
with a wire whisk for 1 minute. Gradually stir in the hot milk. Increase the
heat to medium-high, cooking and stirring until the sauce thickens and comes to
a boil. Lower the heat and cook, whisking occasionally, for 5 minutes. Whisk in
nutmeg, salt, and pepper, then remove from the heat and set aside.
For the spinach layer:
In a large nonstick skillet heat the olive oil over medium-high heat. Add the
onion and carrots, and saute until the onion is softened, 4 to 5 minutes. In a
large bowl combine the spinach, ricotta, onion mixture, 1/3 cup white sauce, 4
tablespoons of the Parmesan cheese, Italian seasoning, salt, and pepper.
Preheat the oven to 350�F.
Spread about 1/2 cup of the white sauce in a thin layer over the bottom of a
greased 13-by-9-by-2-inch baking dish. Arrange 3 strips of lasagna on top and
cover with about 2/3 of the spinach mixture and 3 more strips of pasta. Cover
with the remaining spinach mixture and about half the remaining white sauce. Top
with the remaining noodles and white sauce. Sprinkle with the mozzarella cheese
and the remaining 4 tablespoons of Parmesan cheese.
Cover with aluminum foil and bake for 35 minutes. Remove the foil and increase
the oven temperature to 400�F. Bake an additional 20 to 25 minutes or until the
top is nicely browned and the lasagna is bubbling hot. Let stand 5 to 10 minutes
before serving.
Serves 6 or more.