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9 lasagna noodles, cooked or oven ready
Sauce:
Take squeezed spinach and combine with beaten eggs, Ricotta cheese, salt and pepper.
In a frying pan, sauté chopped garlic and onion in butter until golden. Add to the spinach mixture.
Arrange 3 noodles in the bottom of a greased 9"x13" baking pan. Cover with half the spinach mixture and half the mozzarella cheese. Repeat layers and top with remaining noodles.
Make Sauce:
Pour over lasagna and sprinkle with the remaining Parmesan cheese.
Bake 350°F for 35 to 40 minutes. Let rest 5 to 10 minutes before cutting.
Posted by Carol Alter
Nutritional Info Per Serving: N/A
1 10-oz. box frozen spinach defrosted and squeezed dry
4 large eggs
2 cups Ricotta or dry cottage cheese
Salt and pepper
2 teaspoons butter
1/4 cup chopped onion
1 garlic clove, crushed
12 oz. Mozzarella cheese grated
4 tablespoons butter or margarine
4 tablespoons flour
2 cups milk (I use whole milk or 2% but NOT 1%)
2/3 cup grated Parmesan cheese (FRESHLY grated if possible for a great tasting sauce)
Salt and pepper to taste
Blend butter and flour over in a saucepan over low heat. Gradually add in milk while stirring constantly. Add 1/2 cup of the Parmesan cheese and heat stirring constantly until smooth and thick. Season with salt and pepper.