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.