Spinach Lasagna Bechamel Recipes
1. Vegetable Lasagna I
8 lasagna noodles, 2 (28 oz.) cans peeled, whole tomatoes, 2 tbsp. olive oil, 1 tbsp. finely minced garlic, 3 tbsp. chopped parsley, Salt and freshly ground pepper, 3 c. skim milk, 6 tbsp. butter, 1/4 c. all-purpose flour, 1/2 tsp. nutmeg, 1 c. part-skim ricotta cheese, 1/2 c. grated part-skim Mozzarella cheese, 1 (10 oz.) pkg. frozen spinach, thawed
2. Green Lasagna
1 lb. lasagna pasta, 2 (10 oz.) pkgs. frozen chopped spinach, squeezed dry, 1 lb. Ricotta cheese, 1 c. Parmesan cheese, Salt, pepper, 1 lg. bunch basil, 1/4 c. olive oil, 1 lb. fresh Mozzarella, 1 1/2 c. Bechamel Sauce, 1/4 c. locatelli cheese
3. Spinach Lasagna Bechamel
6 c. milk, 1 c. butter, 1 c. flour, Salt and pepper, 1/8 tsp. nutmeg (optional), 1/4 c. vegetable oil or butter, 2 cloves garlic, minced or pressed, 2 c. chopped onions, 2 lb. spinach, rinsed, stemmed and chopped, 3/4 c. chopped fresh parsley, 1 lb. Ricotta cheese, 2 c. grated Parmesan cheese, 2 c. grated Mozzarella cheese, 1 pkg. lasagna noodles
4. Spinach Lasagna Bechamel
6 c. milk, 1 c. butter, 1 c. white flour, Salt and pepper to taste, 1/8 tsp. nutmeg, 1/4 c. vegetable oil, 2 cloves garlic, minced, 2 c. onions, chopped, 2 lb. spinach, frozen, thawed and drained, 3/4 c. chopped fresh parsley, 1 lb. ricotta or cottage cheese, 2 eggs, 2 c. grated Parmesan cheese, 2 c. grated Mozzarella cheese, 1 pkg. lasagna noodles
