Moosewood Restaurant’s Spinach Lasagna with Béchamel Sauce
2 T. olive oil ½
lb. ricotta
1 clove minced garlic 1/3 c. + 2/3 c. parmesan
1 c. chopped onion 1
egg
1 lb. chopped fresh spinach 1 c. mozzarella,
shredded or sliced
¼ c. + 2 T. chopped parsley, plus some for garnish about 12 lasagna noodles,
uncooked
3 c. milk ½
c. water
½ c. butter 2
T. finely chopped pecans
½ c. flour
salt & pepper
1/8 t. nutmeg
Preheat oven to 350°.c
Sauté garlic and onion in olive
oil in a large pan. Add spinach and ¼ c.
parsley; sauté until spinach wilts.
Remove from heat.
Heat milk in a small saucepan so
that it just simmers. Melt butter in a
large saucepan. Whisk in flour, salt,
pepper, and nutmeg. Slowly add the
heated milk. Simmer, stirring until
sauce is thick. Keep at a very low
simmer, stirring occasionally.
Combine ricotta, 1/3 c. parmesan,
egg, and 2 T. parsley.
Grease 13" x 9" baking
pan. Layer as follows:
· 1 c. béchamel sauce · noodles ·
noodles
· noodles ·
all the ricotta mixture ·
remainder of sauce
· half of the spinach mixture · remainder of spinach · 2/3 c. parmesan
· all of the mozzarella · 1 c. sauce
· 1 c. sauce
Pour ½ c. water carefully down
the corners of the pan (this is for the noodles). Cover with foil and bake at 350° for 45
minutes, then uncover and bake an additional 15 minutes. Garnish with parsley and chopped nuts, and
let stand for 15 minutes before serving.