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Ingredients:
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons salt
- 2 1/2 cups milk
- 2 pkgs. (10 ounces each) frozen chopped spinach, cooked and drained
- 1/2 teaspoon ground mace or nutmeg
- 9 lasagne noodles, cooked
- 1 cup ricotta cheese or creamed cottage cheese
- 2 hard-cooked eggs, sliced
- grated Parmesan cheese
Preparation:
Melt butter in saucepan and stir in flour and salt until smooth and well blended. Gradually add milk; cook and stir until sauce begins to bubble. Continue to cook, stirring constantly, over low heat for 5 minutes.
Combine 2 cups of sauce with spinach and mace or nutmeg and set aside.
Pour half the remaining sauce into a greased 12x8x2-inch glass baking
dish and cover with 3 lasagne noodles. Spread half the spinach mixture over noodles, dot with half the ricotta cheese and slices of 1 egg. Repeat layer of noodles, spinach, cottage cheese and egg. Top with remaining 3 noodles and
pour remaining sauce over noodles. Sprinkle with Parmesan cheese and bake in a 375° oven for 35 minutes or until hot and bubbly. Let spinach lasagna stand at least 10 minutes before serving.
This spinach lasagna makes 6 servings.
This spinach lasagna makes 6 servings.
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