1 lb ricotta cheese
1 cup bechamel sauce (recipe to follow)
1 box frozen spinach, thawed and drained completely
2 cups mozzarella cheese
1 cup parmesan cheese
1 cup milk
2 tablespoons oil
2 tablespoons flour
1 lb. lasagna noodles
4 cups tomato sauce (I just made a quick one with canned sauce and add some garlic and sauted it for a half hour)
Preheat the oven to 375 degrees. Bring a large pot of water to a boil while you are making everything else.
In a small sauce pan eat the oil up for the bechamel sauce. Once it is hot, whisk in the flour until it is thick. Then add the milk and stir vigorously. Turn the heat to medium and allow the sauce to thicken for about 10 minutes, stirring every minute or so.
Defrost the spinach in the microwave. Once it is completely defrosted, put it in a kitchen towel and squeeze it and drain it completely. It should be completely dry.
In a large bowl stir the ricotta cheese, drained spinach, bechamel sauce, egg, mozzarella cheese, parmesan cheese, salt and pepper. Be light on the salt as the cheese is very salty.
Once the water has boiled, salt the water and put the lasagna noodles in being careful not to break them. Cook them based n the package directions, usually abut 14 minutes. Once they are cooked, drain the noodles and allow them to cool for a few minutes. Try to separate them without burning yourself and lay them over the sides of the pan.
In a 13 x 9 inch baking dish, lay the sauce on the bottom just to cover. Take one lasagna noodle and place it flat on cutting board. Put about 1-2 tablespoons of filling on one end and roll it to the other. Place it in the pan. Do this with every other lasagna noodle. Once they have all been made and are in the pan. Cover the top with the rest of the sauce.
Bake covered for 40 minutes. Uncover the lasagna and sprinkle some mozzarella and parmesan cheese over the top if desired. Put back into the oven for another 15 minutes or until top is golden. Serve and enjoy!
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