Lasagne

• 2 c. milk
• 1 (13 3/4 oz.) can chicken broth
• 1/4 c. butter or margarine
• 2 c. chopped onions
• 1/2 c. all-purpose flour
• 1/2 tsp. thyme
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 1/8 tsp. ground red pepper
• 1/8 tsp. nutmeg
• 2 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
• 1 (10 oz.) pkg. mustard greens, thawed and squeezed dry
• 1/2 lb. lasagne noodles, cooked
• 2 c. diced chopped ham (1/2 lb.; optional)
• 1/2 lb. shredded Mozzarella cheese
• 3/4 c. grated Parmesan cheese
• 1 (15 oz.) pkg. Ricotta cheese
• 1/4 c. chopped fresh celery

1. Bring milk and broth to boil.
2. Melt butter in medium saucepan over medium heat.
3. Add onions; cook until transparent.
4. Stir in flour; cook 2 minutes.
5. Whisk in hot milk mixture, thyme, salt and spices; boil 2 minutes, stirring.
6. Stir 2 cups sauce into spinach and greens.

milk, chicken broth, butter, onions, allpurpose, thyme, salt, pepper, ground red pepper, nutmeg, mustard greens, lasagne noodles, ham, mozzarella cheese, parmesan cheese, ricotta cheese, fresh celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051205 (may not work)