Spinach Lasagna Bechamel

• 6 c. milk
• 1 c. butter
• 1 c. white flour
• salt and pepper
• 1/8 tsp. nutmeg
• 2 cloves garlic
• 2 c. onion, chopped
• 1/4 c. vegetable oil
• 2 lb. spinach
• 1 lb. Ricotta cheese
• 2 eggs
• 2 c. Parmesan cheese
• 1 lb. lasagna noodles
• 2 c. Mozzarella cheese
• 3/4 c. fresh parsley, chopped

1. Rinse, stem and chop the spinach.
2. Heat milk until hot, not boiling.
3. In second pan on medium heat, melt butter.
4. Do not let it brown.
5. Whisk in flour.
6. Cook 3 to 4 minutes, stirring constantly. Gradually add hot milk, continue whisking until sauce thickens and season with salt, pepper and nutmeg.
7. Saute garlic and onion in hot oil.
8. When onion is translucent, stir in spinach and 1/2 cup parsley.
9. If spinach is dry, add a little water.
10. When spinach has wilted, remove from heat.
11. Set aside.
12. Mix remaining 1/4 cup parsley, Ricotta cheese, eggs and 2/3 cup Parmesan cheese.
13. At this point, cook lasagna noodles according to package until al dente. Drain.

milk, butter, white flour, salt, nutmeg, garlic, onion, vegetable oil, spinach, ricotta cheese, eggs, parmesan cheese, lasagna noodles, mozzarella cheese, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=666245 (may not work)