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Categories:
milk butter white flour salt pepper nutmeg vegetable oil garlic onions parsley Ricotta cheese eggs Parmesan cheese Mozzarella cheese lasagna noodles
Viewed: 49 - Published at: 7 years agoIngredients
- 6 cups milk
- 1 cup butter
- 1 cup white flour
- salt
- pepper
- 1/8 teaspoon nutmeg
- 1/4 cup vegetable oil
- 2 cloves garlic minced
- 2 cups onions chopped
- 2 pounds spinach frozen, thawed and drained
- 3/4 cup fresh parsley chopped
- 1 pound ricotta cheese
- 2 eggs
- 2 cups grated Parmesan cheese
- 2 cups mozzarella cheese grated
- 1 package lasagna noodles
Method
- Sauce: Heat milk until hot but not boiling. In another pan melt butter. Whisk in flour, cook 3 to 4 minutes, stir constantly. Add milk gradually. Stir until sauce thickens.
- Lasagna: Saute garlic and onions in oil until translucent. Stir in spinach and 1/2 cup of parsley. Set aside. Mix rest of parsley, ricotta or cottage cheese, eggs, 2/3 cup Parmesan cheese. Cook noodles al dente. Better yet, don't cook the noodles. Just layer the raw noodles in the pan as you would if they were cooked.
- Oil a large pan, layer ingredients in following order. First, 1 1/2 to 2 cups of Bechamel sauce, 1/3 of noodles, half spinach mixture, all of Mozzarella. Next 1 1/2 to 2 cups of sauce, 1/3 of noodles, all the ricotta mixture, the rest of the spinach mixture. Finally, 1 1/2 to 2 cups sauce, remaining noodles, the rest of the sauce. Sprinkle 1 1/3 cup of Parmesan on top.
- Bake covered at 350 degrees for 45 minutes. Uncover for another 10 minutes. Remove from oven and allow 10 to 15 minutes for lasagna to set before serving.
