Spinach Lasagna Bechamel

Ingredients

• 6 cups
• milk
• 6 cups
• milk
• 1 cup
• butter
• 1 cup
• + 38 more ingredients
• • butter
  • 1 cup
  • unbleached flour
  • 1 cup
  • unbleached flour
  • salt and pepper
  • ¼ cup vegetable oil or ¼ cup
  • butter
  • ¼ cup vegetable oil or ¼ cup
  • butter
  • ¼ cup
  • butter
  • 2 cups
  • of chopped
  • onions
  • 2 cups
  • of chopped
  • onions
  • 2 lbs
  • spinach, rinsed, stemmed, and chopped
  • 2 lbs
  • spinach, rinsed, stemmed, and chopped
  • ¾ cup
  • fresh parsley, chopped
  • ¾ cup
  • fresh parsley, chopped
  • 1 lb
  • ricotta cheese
  • 1 lb
  • ricotta cheese
  • 2
  • eggs
  • 2
  • eggs
  • 1 (16 ounce) package
  • lasagna noodles
  • 1 (16 ounce) package
  • lasagna noodles

1 Sauce: Heat the milk until very warm but do not bring to a boil. 2 In another pan over medium heat, melt the butter. 3 Do not let the butter brown. 4 Whisk in flour and cook for 3 or 4 minutes, stirring constantly. 5 Gradually add the hot milk. 6 Continue to whisk until the sauce is thicke...

View full recipe at SpringPad