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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A good vegetarian lasagna. Ingredients:
6 lasagna noodles |
1/2 cup onion, chopped |
2 tablespoons butter |
1 1/2 ounces butter |
2 tablespoons unbleached all-purpose flour |
1 1/4 cups whole milk, heated |
1/2 teaspoon kosher salt |
1/8 teaspoon fresh ground black pepper |
1 pinch freshly grated nutmeg |
1 teaspoon parsley flakes |
1 teaspoon basil, crushed |
1/4 teaspoon garlic powder |
1/2 cup parmesan cheese, grated |
1 (10 ounce) package spinach, thawed and drained |
1 (2 1/4 ounce) can olives, sliced |
1 3/4 cups ricotta cheese |
1 egg, beaten |
8 ounces mozzarella cheese, shredded |
Directions:
1. Stir Ricotta, and egg, add mozzarella cheese and 1/2 the parmesan. set aside.
2. In a 2-qt. saucepan, melt the butter over medium-low heat.
3. Add the flour and cook, whisking constantly for 2 to 3 minutes.
4. Do not let the mixture brown.
5. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently.
6. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch.
7. Remove from the heat and whisk in the salt, pepper, and nutmeg.
8. If not using right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming. Plan to use the sauce within 30 minutes because it thickens if it’s left to sit for too long. If that should happen, add a little warm milk and whisk well to thin it.
9. Arrange noodles in bottom of greased 12 x 7 1/2 inch baking dish.
10. Top with half the Spinach mixture.
11. Spoon on 1/2 the ricotta cheese mixture.
12. Repeat lays and sprinkle with remaining Parmesan cheese.
13. Bake covered in a 350 degree oven for 30 minutes, until slightly brown and mixture is bubbly.
14. Let stand for 10 minutes.
15. Serve.
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