Spinach Lasagna - Recipe

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SPINACH LASAGNA

1 lb. lasagna noodles
1 pt. ricotta or cottage cheese
2 eggs
2 tsp. dried parsley
1 c. Parmesan
1/2 lb. Mozzarella, grated
1/2 lb. fresh mushrooms
1 lb. frozen spinach

Saute mushrooms in butter and set aside. Cook spinach lightly and saute with garlic. Beat eggs and mix with ricotta and parsley. Cook noodles according to package directions. Make bechamel sauce as directed below or use the microwave according to general directions for making sauces in the microwave.

BECHAMEL SAUCE:

3 tbsp. butter
1/2 c. water
1 yellow onion
3 tbsp. flour
1 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. white pepper
2 c. light cream, divided
1 c. milk
2 eggs

Combine butter, water and onion and boil until water evaporates. Stir in flour and cook 3 minutes (do not brown). Stir in salt, nutmeg and white pepper. Add 1 cup cream and milk gradually and stir until thick. Beat egg yolks with other cup of cream. Stir in and heat almost to boiling.

Layer noodles, sauce, spinach, 2 cheeses in about 4 layers in a 9"x13" baking dish. Bake at 325 degrees for about 45 minutes. Let sit for 5 to 10 minutes before cutting and serving.

Since microwave ovens vary in power, you may need to adjust your cooking time.

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recipe reviews
Spinach Lasagna

· Apr 22 · #99284

Julie (United Kingdom) says:

Nice and rich. I sauted the mushrooms with the garlic, then wilted the spinach separately, adding the mushrooms to it. (I used 16oz fresh spinach).I also added 3oz chopped prosciutto, about 1T dried basil and a shake or two of crushed chilies to the ricotta mixture (I used lowfat cottage cheese instead and it worked very well. I also used only 1 cup of cream and 2cups milk, mixing them for each addition, making it a bit lighter. A bit of work and worth every bit of it.

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