Spinach Lasagne with Bechamel Using No-Boil Noodles

[gulfporter]

White Spinach Lasagna Bechamel sauce

6 cups milk

1 cup butter

1 cup unbleached flour

salt and pepper

1/8 teaspoon nutmeg

 

Spinach Filling

1/4 cup olive oil

4 garlic cloves,crushed

2 cups chopped onions

2 boxes frozen spinach wrung DRY

2 tsp. dried oregano

1 tsp. dried basil

 

Ricotta Filling

1 lb ricotta cheese

2 eggs, beaten

1 1/2 cups parmesan cheese, freshly grated

½ small jar green pesto sauce

 

2 cups Italian blend cheese, grated

1 box no boil lasagna noodles

 

Directions

 

Make bechamel: Melt butter, whisk in flour and cook for 3 minutes, stirring constantly.  

Gradually whisk in the milk, heat over medium until thickened (10 minutes).

Remove from heat and add nutmeg and s&p to taste.

 

Make the Spinach filling:

Sauté the onions in the until soft and translucent, add garlic cook another minute.

Stir in the spinach and spices and s&p to taste.

 

Make Ricotta filling:

Mix the ricotta, eggs, pesto sauce and the parmesan cheese together.

 

Assembly:

Oil a large deep lasagna pan.

I made 4 complete layers, starting with the sauce, then the no-boil noodles, then spinach, then ricotta, then grated cheese.  Lather rinse repeat x 4.

Cover the casserole tightly with foil and bake at 350°F for 45 minutes.

Uncover the casserole and bake for another 10 to 15 minutes until cheese is browned.

Remove the casserole from the oven and let it rest for 15 to 20 minutes before serving.

Edited January 18, 2015 by gulfporter (log)