Spinach lasagna (non-tomato)

6 Servings

Ingredients

Quantity Ingredient
¼ cup Margarine
¼ cup Flour
1½ teaspoon Salt
2½ cup Milk
½ pounds Lasagna noodles; cooked, 9 noodles
2 Eggs, hard-boiled; sliced
½ teaspoon Nutmeg
20 ounces Frozen spinach; cooked and drained
Parmesan cheese

Directions

Preheat oven to 375.

1. Prepare sauce: Melt margarine. Stir in flour and salt until blended.

Gradually add milk, bring to a boil, then reduce heat and simmer 5 minutes.

2. Combine 2 c. sauce with spinach and nutmeg. Set aside.

3. Pour half remaining sauce into greased 12x8x2 glass dish and cover with 3 noodles. Spread half of the spinach mixture, half of the cottage cheese,

and one egg over noodles. Repeat (noodles, spinach, c. cheese, egg).

Top with 3 noodles, then pour remaining sauce over noodles. Sprinkle with parmesan cheese (as much as desired).

4. Baked for 35 minutes at 375. Let stand 10 minutes before serving.

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