Spinach Lasagna

• 1 T salt
• 2-10 oz bags spinach, cooked, drained & chopped
• Bechamel
• 5 T unsalted butter
• 5 lg shallots (1 cup)
• 4 med. garlic cloves, minced (1 T)
• 1/4 C flour
• 3 1/2 C whole milk
• 2 bay leaves
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp blk pepper
• 1 oz Parmesan cheese, grated (1/2 C)
• Cheese & Pasta:
• 8 oz whole milk cottage cheese
• 1 lg egg
• 1/4 tsp salt
• 12 no boil lasagna noodles
• 1 T unsalted butter
• 2 oz Parmesan cheese, graded (1 cup)
• 8 oz. Italian fontina cheese, shredded (2 cups)

1. Cook spinach in salt water, drain, dry and chop.
2. Set aside.
3. Bechamel:
4. Melt butter in med saucepan until foamy: add shallots and garlic and cook til translucent. Add flour and cook 1 1/2 min. Gradually stir in milk and bring to boil over med high heat. Add bay leaves, nutmeg, salt and pepper and reduce heat to low.
5. Simmer 10 min. Whisk in Parmesan and discard bay leaves. Transfer to bowl and cover directly with plastic wrap.
6. Remainder:
7. Blend cottage cheese, egg and salt in blender until smooth. Set aside,. Soak noodles in hot tap water 5 min. agitating occasionally. Dry noodles. Coat 9 x 12 baking dish with butter. Spread 1/2 C bechamel over bottom of dish. Add 3 noodles on top of bechamel. Stir spinach into remaining bechamel. Spread 1 C spinach mixture over noodles and sprinkle evenly with parmesan and top with 3 more noodles. Spread 1 cup spinach mixture over noodles and sprinkle evenly with 1 C fontina and top with 3 more noodles. Spread 1 C spinach mixture and top with the cottage cheese mixture. Layer remaining ingred. topping with fontina.
8. Spray foil with non stick oil and cover lasagna. Bake until bubbly (20 min) and the move oven rack to top and place lasagna under broiler until cheese is spotty brown. Let sit 10 min, before cutting.
9. Can add prosciutto or mushrooms

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Taken from www.epicurious.com/recipes/member/views/spinach-lasagna-52672171 (may not work)