6 c. milk
1 c. butter
1 c. flour
Salt and pepper
1/8 tsp. nutmeg (optional)

Heat milk until very warm, but not boiling. In other pan melted butter. Do not brown which in flour and cook 3 to 4 minutes, stirring constantly. Gradually add hot milk and whisk until thickened.

1/4 c. vegetable oil or butter
2 cloves garlic, minced or pressed
2 c. chopped onions
2 lb. spinach, rinsed, stemmed and chopped
3/4 c. chopped fresh parsley
1 lb. Ricotta cheese
2 c. grated Parmesan cheese
2 c. grated Mozzarella cheese
1 pkg. lasagna noodles

Saute the onions and garlic in oil or butter. When onions are translucent, stir in spinach and 1/2 cup parsley. When the spinach is wilted, remove from heat and set aside. Mix together remaining parsley, Ricotta cheese, eggs and 3/4 cup Parmesan cheese.

Oil large lasagna pan or casserole and layer in following order. First, 1 1/2 to 2 cups sauce, 1/3 noodles (cooked or raw), 1/2 spinach mix, and all of Mozzarella.

Next, 1 1/2 to 2 cups sauce, 1/3 noodles, all of Ricotta, rest of spinach mix. Finally 1 1/2 to 2 cups sauce, remaining noodles, rest of sauce. Sprinkle 1 1/3 cups Parmesan cheese on top.