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

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