pasta - Spinach Lasagna Bechamel

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this IS an 'embarrassment of riches', as they claim-

 

 

* Exported from MasterCook *

 

Spinach Lasagna Bechamel

 

Recipe By :Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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BECHAMEL SAUCE:

6 cups milk

1 cup butter

1 cup unbleached white flour

salt and black pepper -- to taste

1/8 teaspoon nutmeg -- preferably freshly grated (optional)

******

1/4 cup vegetable oil or butter

2 garlic cloves -- minced or pressed

2 cups chopped onions

2 pounds spinach -- rinsed, stemmed, and chopped

3/4 cup chopped fresh parsley

1 pound ricotta cheese

2 eggs

2 cups freshly grated Parmesan cheese -- (5 ounces)

2 cups grated mozzarella cheese -- (8 ounces)

1 package lasagne noodles

 

Serves 6 to 8

Almost an embarrassment of riches. Impressive dinner party fare. Notice our

suggestion about using uncooked noodles - it works for all lasagnas!

 

To prepare the Bechamel sauce, heat the milk until very warm but not boiling. In

another pan melt the butter on medium heat. Do not let it brown. Whisk in the

flour and cook for 3 to 4 minutes, stirring constantly. Gradually add the hot

milk and continue whisking until the sauce thickens.

 

Saute the garlic and onions in the oil or butter. When the onions are

translucent, stir in the spinach and 1/2 cup of the parsley. If the spinach is

dry, add a little water. When the spinach has wilted, remove it from the heat

and set aside.

 

Mix together the remaining parsley, the ricotta cheese, eggs, and 2/3 cup of the

Parmesan cheese.

 

At this point either cook the lasagna noodles al dente (p. 145), or do as we do,

and don't cook them at all. This method has worked for us time and time again.

Just layer the raw noodles in the pan as you would if they were cooked. Go on,

simplify your life!

 

Oil a large casserole or lasagna pan and layer the ingredients in the following

order. First, 1 1/2 to 2 cups of Bechamel sauce, a third of the noodles, half of

the spinach mixture, all of the mozzarella. Next, 1 1/2 to 2 cups of sauce, a

third of the noodles, all of the ricotta mixture, the rest of the spinach

mixture. Finally, 1 1/2 to 2 cups sauce, the remaining noodles, the rest of the

sauce. Sprinkle 1 1/3 cups Parmesan on the top.

 

Bake covered at 350F for 45 minutes and then uncovered for another 10 to 15

minutes. Remove from the oven and allow 10 to 15 minutes for the lasagna to set

up before serving.

 

Serve with a simple salad or a side dish of steamed or marinated vegetables.

 

 

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 632 Calories; 51g Fat (70.2% calories

from fat); 24g Protein; 25g Carbohydrate; 5g Dietary Fiber; 217mg Cholesterol;

639mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1

Non-Fat Milk; 9 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0