Directions
Servings: 12 slices
Ingredients
For the lasagna
- 12 oz Lasagna noodles
- 16 oz Baby spinach
- 12 oz Mozzarella cheese, shredded
To make the sauce
- 1/2 cup Butter unsalted
- 12 cup All-purpose flour
- 4 cups Whole milk
- 3 cloves Garlic cloves, minced
- 16 oz Ricotta
- 1/2 cup Grated parmesan cheese
- 2 tsp Salt
- 1 tsp Black Pepper
Garnish
- Fresh parsley, chopped
Instructions
- Preheat the oven to 350˚F.
- Cook lasagna noodles to al dente per package directions.
- Place spinach in a micowave safe bowl, and heat for 30 second increments until it just starts to wilt. Set aside.
For the sauce
- In a large sauce pan, melt the butter over medium heat. Once melted, whisk in the flour and continue whisking until the paste begins to bubble and thicken, about 2 minutes.
- Slowly whisk in the milk, until it is fully incorporated and no lumps remain. Raise heat to high and bring to a boil, then reduce to low and continue to simmer until sauce has thickened, about 3-4 minutes.
- Stir in garlic, salt and pepper, then mix in the ricotta and parmesan cheeses, stirring until smooth. Remove from heat.
To assemble
- Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish. Lay a layer of lasagna noodles over the bottom.
- Spread a layer of sauce on the noodles, and about half of the spinach, and top with mozzarella cheese. Repeat with another layer of noodles, sauce, the rest of the spinach, and mozzarella cheese. To finish top off with a layer of noodles, sauce, and mozzarella cheese.
- Bake at 350˚F for about 40-50 minutes or until the lasagna is completely heated through and the cheese is melted. Remove from oven and let set for about 5-10 minutes.
- Garnish with parsley and serve warm.
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