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LOCATION: Recipes >> Vegetarian >> Lasagne with Three Cheeses

Print this Recipe    Lasagne with Three Cheeses

4 tablespoons butter
5 tablespoons flour
2 cups milk
1 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese

4 tablespoons olive oil
2 shallots, minced
1 bunch spinach, washed and shredded
3/4 pound fresh lasagne noodles (see directions)
3 pounds ricotta cheese
2 large tomatoes, sliced
1 pound mozzarella or provolone cheese, sliced
1 cup parsley, minced

In a medium saucepan over low heat, melt butter. Whisk in flour
and cook until golden brown (4 to 5 minutes). Slowly add milk,
whisking until smooth and slightly thickened. Add salt, pepper,
nutmeg, and Parmesan.

Grease an 8- by 12-inch baking dish with 2 tablespoons of the olive
oil. Preheat oven to 350 degrees F. In a large skillet over low
heat, heat remaining oil. Saute shallots and spinach together
until spinach is wilted (about 8 minutes).

Place 1/2 cup Parmesan Sauce in baking dish. Place one layer of
lasagne noodles on sauce. For first layer: Spread 1 pound ricotta
on noodles, cover with one half the tomato, then 1/2 cup Parmesan
Sauce, and finally another layer of lasagne noodles. For second
layer: Spread 1 pound ricotta cheese on noodles, cover with all of
spinach mixture, one half of the mozzarella, another 1/2 cup Parmesan
Sauce, and top with another layer of noodles. For the final layer:
Spread on remaining ricotta, remaining tomato, remaining mozzarella,
1/2 cup Parmesan Sauce, and remaining noodles. Top with remaining
Parmesan Sauce and sprinkle with parsley.

Bake until lightly browned on top and bubbly around edges (about
35 minutes). Cool 10 minutes before serving.

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