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LOCATION: Recipes >> Vegetarian >> Spinach Lasagna With Bechamel Sauce

Print this Recipe    Spinach Lasagna With Bechamel Sauce

1 cup ricotta cheese or cottage cheese
2 tablespoons parmesan cheese
20 ounces frozen chopped spinach, thawed, squeezed dry
12 ounces shredded mozzarella cheese, (about 3 cups)
12 ounces lasagna noodles
nonstick cooking spray
2 cups bottled spaghetti sauce
salt and pepper to taste

2 cups milk
3 tablespoons butter
4 tablespoons white flour
salt and pepper to taste
1 pinch nutmeg

Preheat oven to 375 degrees. In a medium bowl, mix together ricotta
or cottage cheese, Parmesan cheese and spinach; set aside. Cook
lasagna noodles in boiling water until slightly chewy, about 10
minutes. Drain, rinse with cold water and set aside. While lasagna
noodles cook, prepare bechamel sauce.

In a saucepan, bring milk to a boil. While milk is heating, melt
butter in another saucepan over medium heat. Gradually sprinkle
flour into melted butter, whisking after each addition. Reduce
heat to medium-low; cook flour until foaming but not brown, about
3 minutes. Remove saucepan from heat; add boiling milk all at
once, stirring constantly (mixture will bubble). When bubbling
stops, set saucepan back on medium heat and bring to a boil. Cook
5 minutes, stirring constantly. Sauce should be thick and smooth.
Season with salt, pepper and nutmeg. Cover and set aside.

Spray a 9- by 13-inch baking pan with nonstick cooking spray.
Spread 1/3 of bechamel sauce evenly on bottom of pan. Place lasagna
noodles on top of bechamel layer to cover. Spread half of ricotta
mixture evenly on noodles. Top with half of remaining bechamel

Place another layer of lasagna noodles on top of bechamel sauce.
Cover noodles with 1 cup spaghetti sauce and 1 1/2 cups mozzarella

Cover cheese with another layer of lasagna noodles. Spread remaining
ricotta mixture over noodles. Spread remaining bechamel sauce over
ricotta mixture. Top with another layer of lasagna noodles. Top
noodles with remaining spaghetti sauce, mozzarella cheese and
Parmesan cheese. Salt and pepper to taste.

Cover pan with foil; bake 20 minutes. Let stand 10 to 15 minutes
before slicing and serving. Makes 12 servings.


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