Recipes For 2007

Spinach Lasagna

For the Bechamel Sauce

5 tablespoons butter
4 tablespoons flour
3 cups milk
2 teaspoons salt
1/2 teaspoon grated nutmeg

In a medium saucepan, heat butter until melted but not browned. Add flour and stir until smooth. Over medium heat, cook until golden brown, about 6 to 7 minutes.

Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and set aside.

For the Lasagna

Bring a large pot of water to a boil.

Put noodles in large , flat pan so that they lay flat. Pour boiling water over.

Heat oven to 350 degrees.

Combine :

• 15 oz Ricotta
• 2 package frozen chopped spinach, thawed and squeezed so no liquid remains
• 1 cup shredded mozzarella
• 1/4 grated parmesan
• 1 egg beaten
• dash nutmeg

Drain the noodles from the hot water and dry with a clean towel.
Spread a bit of mixture on top of each noodle and roll up the long way.
Pour red sauce , homemade or jarred, in bottom of a baking dish.
Arranged stuffed rolls seam side down and not touching in the pan.

Cover with the Bechamel Sauce.

Top with more red sauce.

Cover and bake 35 minutes or until bubbly.

To make ahead-Finish recipe but do not bake. Cover with plastic wrap and refrigerate up to 24 hours or freeze up to 2 months.

Taking from refrigerator remove plastic and cover with aluminum, foil and bake 1 hour.

Taking from freezer, remove from freezer and bake 2 hours.