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Spinach Lasagna (Non-Tomato)

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, E
MineralsNatrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 cup margarine

  3. 1/4 cup flour

  4. 1 1/2 teaspoons salt

  5. 2 1/2 cups milk

  6. 1/2 pound lasagna noodles -- cooked,

  7. 9 noodles

  8. 2 eggs -- hard-boiled, sliced

  9. 1/2 teaspoon nutmeg

  10. 20 ounces frozen spinach -- cooked and drained

  11. parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375.

  2. Prepare sauce: Melt margarine. Stir in flour and salt until blended.

  3. Gradually add milk, bring to a boil, then reduce heat and simmer 5 minutes.

  4. Combine 2 c. sauce with spinach and nutmeg. Set aside.

  5. Pour half remaining sauce into greased 12x8x2 glass dish and cover with 3 noodles. Spread half of the spinach mixture, half of the cottage cheese, and one egg over noodles. Repeat (noodles, spinach, c. cheese, egg).

  6. Top with 3 noodles, then pour remaining sauce over noodles. Sprinkle with parmesan cheese (as much as desired).

  7. Baked for 35 minutes at 375F. Let stand 10 minutes before serving.

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