Lasagne wth three cheeses

8 Servings

Ingredients

Quantity Ingredient
4 tablespoons Olive oil
2 Shallots -- minced
1 bunch Spinach -- washed and
Shredded
¾ pounds Fresh lasagne noodles (see
Directions)
3 pounds Ricotta cheese
2 larges Tomatoes -- sliced
1 pounds Mozzarella or provolone
Cheese -- sliced
1 cup Parsley -- minced
Parmesan Sauce-----
4 tablespoons Butter
5 tablespoons Flour
2 cups Milk
1 teaspoon Salt
¼ teaspoon Ground white pepper
⅛ teaspoon Ground nutmeg
½ cup Grated Parmesan cheese

Directions

Lasagne noodles: You'll need four noodles, approximately 5 inches by 10 inches.

1. Prepare Parmesan Sauce and reserve. Grease an 8- by 12-inch baking dish with 2 tablespoons of the olive oil. Preheat oven to 350 degrees F. In a large skillet over low heat, heat remaining oil. Saute shallots and spinach together until spinach is wilted (about 8 minutes).

2. Place ½ cup Parmesan Sauce in baking dish. Place one layer of lasagne noodles on sauce. For first layer: Spread 1 pound ricotta on noodles, cover with one half the tomato, then ½ cup Parmesan Sauce, and finally another layer of lasagne noodles. For second layer: Spread 1 pound ricotta cheese on noodles, cover with all of spinach mixture, one half of the mozzarella, another ½ cup Parmesan Sauce, and top with another layer of noodles. For the final layer: Spread on remaining ricotta, remaining tomato, remaining mozzarella, ½ cup Parmesan Sauce, and remaining noodles. Top with remaining Parmesan Sauce and sprinkle with parsley.

3. Bake until lightly browned on top and bubbly around edges (about 35 minutes). Cool 10 minutes before serving.

Parmesan Sauce: In a medium saucepan over low heat, melt butter. Whisk in flour and cook until golden brown (4 to 5 minutes). Slowly add milk, whisking until smooth and slightly thickened. Add salt, pepper, nutmeg, and Parmesan.

Makes about 2-½ cups.

Recipe By : The California Culinary Academy File

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