spinach and white cheese lasagna

How To Make spinach and white cheese lasagna

• Step 1
  Preheat oven to 350, and butter a 11" x 15" pan.
• Step 2
  BECHAMEL SAUCE
• Step 3
  In a large, heavy dutch oven, melt the butter over medium heat. When the butter is hot, whisk in the flour and Italian seasoning. Cook, stirring constantly, until you can start to smell the butter and flour, just until it barely starts to change color. Whisk in the milk, and bring to a simmer, stirring constantly. Cook until it starts to thicken, until it almost as thick as yogurt, season to taste. Remove from the heat and set to the side.
• Step 4
  RICOTTA CHEESE MIXTURE
• Step 5
  In a large bowl, beat the ricotta and the eggs together. Set aside.
• Step 6
  PUTTING IT ALL TOGETHER
• Step 7
  Make a layer of the cooked lasagna noodles on the bottom of the pan, making sure there are no gaps.
• Step 8
  Spread a layer of the ricotta cheese mixture, 1/4 - 1/2 a cup.
• Step 9
  Add another layer of noodles.
• Step 10
  Add a layer of spinach, mushrooms, onions and garlic and parmesan cheese. Maybe 1/4 cup of each.
• Step 11
  Add another layer of noodles.
• Step 12
  Spread 1/2 cup bechamel sauce over the noodles. Use more or less if needed.
• Step 13
  Add another layer of noodles, and repeat steps 8-12, until pan is almost full to the top. You should get at least 2 layers of each in there.
• Step 14
  Cover with foil and bake for an hour. Since oven times will differ, it may need to bake up to and hour and half
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