Spinach Lasagna



Ingredients

    * 1 T salt * 2 10 oz. spinach, steamed
  1. Béchamel:

    2. * Cheese & Pasta * 5 T butter * 8 oz. cottage cheese * 5 shallots, minced, 1 c * 1 large egg * 4 med. garlic cloves, 1 T * 1/4 t salt * 1/4 c flour * 12 lasagna (box) * 3 1/2 c milk * 1 T butter * 2 bay leaves * 2 oz. (1 c) parmesan * 1/2 t nutmeg * 8 oz. (2 c) fontina or * 1/2 t salt; 1/4 T pepper, 1 oz. (1/2 c) mozzarella * parmesan


Directions

  1. Spinach

    2. Boil 4 qts. water + salt + spinach (about 5 sec.). Put spinach in ice water, cool, dry, chop.

  2. Béchamel

    3. Melt butter till foaming; add shallots, garlic & heat 4 min. Add flour & cook 1 1/2 min. (not brown). Add milk & boil, whisk in bay leaves & parmesan. Transfer to bowl & cover with plastic.

  3. Cheeses/Pasta/Assembly

    4. Blend cottage cheese through salt, in blender. In middle oven, heat to 425 F. Put noodles in pan with hot tap water for 5 min., agitate, place single layer on towel. Wipe pan dry & butter.

    * 1/2 c béchamel sauce; * noodles; * add spinach to b. sauce * 1 c spinach/ cheese sauce * parmesan; * noodles; * 1 c spinach s * 1 c fontina * noodles; * 1 c spinach s; * cottage cheese * noodles * spinach * fontina. Spray alum & cover and cook 20 min. * remove foil * upper oven to broil 6-8 min. Cool 10 minutes, eat!!