Yield: Serves 8 as first course dish
- 1/3 C. (75 g) butter
- 1/3 C. (40 g) flour
- 1 1/2 C. (375 ml) milk
- 1 1/2 C. (375 ml) chicken broth
- 1 C. (40 g) grated Parmesan cheese
- 1 1/2 C. (350 g) ricotta cheese
- 2 C. (250 g) mozzarella cheese
- 1 clove garlic minced
- 1 C. (4 oz./100 g) mushrooms, sliced
- 2 T. olive oil
- 1 1/2 C. cooked, chopped spinach (If using frozen, use 1 1/2 (10 oz./300 g) packages; thaw and squeeze out excess liquid)
- 2 egg yolks
- Dash thyme, nutmeg, salt
- Approximately 12 lasagna noodles, or homemade pasta
- To make Bechamel sauce, melt the butter in a saucepan. Stir in the flour until well blended and add the milk, chicken broth, and a dash of thyme. If you use chicken broth (not bouillon) you’ll need to add salt. Bring to a boil, stirring constantly.
- Combine 1 C. of this sauce with 1 C. Parmesan cheese. Add the ricotta and shredded mozzarella. Set mixture aside. Cover and set aside remaining Bechamel sauce.
- In a medium-sized skillet, saute the garlic and mushrooms in olive oil. Add the thawed, chopped spinach and saute until all liquid has evaporated. Cool slightly. Add to the above cheese mixture.
- Add 2 egg yolks, a pinch of nutmeg, and salt and pepper to taste.
- Cook noodles according to package directions. Drain and put in a bowl of cool water and drain again immediately.
- Spread some Bechamel sauce in the bottom of a 9X13-inch (23X33 cm.) baking dish.
- Place noodles on top of sauce. Spread one third of cheese/spinach mixture over noodles. Continue layering noodles and cheese/spinach mixture. You should have a total of 4 layers of noodles and 3 layers of filling. On top of the last layer of noodles, cover generously with Bechamel sauce and sprinkle with Parmesan.
- Bake for 45 minutes at 350° F (180° C) covered with foil. Uncover and bake 15 minutes or until browned. Cool 10 minutes before cutting.
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