Lasagne That Used To Be Manicotti

• Tomato Sauce
• 1/4 cup olive oil
• 4 cloves garlic
• pinch red pepper flakes
• pinch sugar
• 3/4 teaspoon salt
• black pepper, to taste
• 2 pounds canned crushed tomatoes
• Lasagne
• 1 pound lasagne noodles (regular or no-cook)
• 2 pounds fresh spinach, blanched and chopped (or 1 lb. pkg. frozen chopped spinach, defrosted)
• 4 cups ricotta
• 4 cups grated Parmesan
• 4 eggs
• dash grated nutmeg
• 6 tablespoons butter
• 3/4 cup flour
• 3 3/4 cups milk

1. Heat oil in pan over medium heat. When hot, add garlic and cook till it just has begun to brown.
2. Add red pepper flakes, salt, pepper, sugar, and tomatoes.
3. Simmer over medium-low heat till sauce thickens -- about an hour. Discard garlic cloves when sauce is done. While sauce is simmering, prepare lasagne ingredients.
4. If using regular lasagne noodles, cook according to package directions, drain, rinse with cold water, drain again, and set aside.
5. Combine spinach with ricotta, 2 c. of Parmesan, nutmeg, and eggs. Add salt and pepper to taste. Set aside and prepare white sauce (which will go on top of lasagne).
6. Melt the 6 Tbs. butter. Stir in flour, and cook over medium-low heat a minute or two. Add the milk gradually. Cook, stirring or whisking, till mixture thickens.
7. Grease a 12x16" pan (I use a roasting pan that's about those dimensions). rnPut the tomato sauce in the bottom of the pan, and spread evenly.rnTop with half the noodles.rnPut ricotta mixture on top.rnTop ricotta mixture with the rest of the noodles.rnSpread white sauce evenly on top.rnSprinkle with remaining Parmesan.
8. For regular, cooked lasagne noodles: rnBake in a preheated 425 oven for 20-30 minutes, or lasagne is till bubbly and top has browned.rnrnFor no-cook noodles: Cover pan with foil. Bake in preheated 375 oven for 1 1/2 hours. Uncover, and cook till top has browned.rnrnIn either case, let sit 10 minutes after baking before serving.

tomato sauce, olive oil, garlic, red pepper, sugar, salt, black pepper, tomatoes, noodles, fresh spinach, ricotta, parmesan, eggs, nutmeg, butter, flour, milk

Taken from food52.com/recipes/21018-lasagne-that-used-to-be-manicotti (may not work)