Green & Lasagna

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 lasagna noodles
• 1/2 cup onion, chopped
• 2 tablespoons butter
• 1 1/2 ounces butter
• 2 tablespoons unbleached all-purpose flour
• 1 1/4 cups whole milk, heated
• 1/2 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper
• 1 pinch freshly grated nutmeg
• 1 teaspoon parsley flakes
• 1 teaspoon basil, crushed
• 1/4 teaspoon garlic powder
• 1/2 cup parmesan cheese, grated
• 1 (10 ounce) package spinach, thawed and drained
• 1 (2 1/4 ounce) can olives, sliced
• 1 3/4 cups ricotta cheese
• 1 egg, beaten
• 8 ounces mozzarella cheese, shredded

Recipe

• 1 stir ricotta, and egg, add mozzarella cheese and 1/2 the parmesan. set aside.
• 2 in a 2-qt. saucepan, melt the butter over medium-low heat.
• 3 add the flour and cook, whisking constantly for 2 to 3 minutes.
• 4 do not let the mixture brown.
• 5 slowly whisk in the hot milk and bring just to a simmer, whisking frequently.
• 6 reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch.
• 7 remove from the heat and whisk in the salt, pepper, and nutmeg.
• 8 if not using right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming. plan to use the sauce within 30 minutes because it thickens if it’s left to sit for too long. if that should happen, add a little warm milk and whisk well to thin it.
• 9 arrange noodles in bottom of greased 12 x 7 1/2 inch baking dish.
• 10 top with half the spinach mixture.
• 11 spoon on 1/2 the ricotta cheese mixture.
• 12 repeat lays and sprinkle with remaining parmesan cheese.
• 13 bake covered in a 350 degree oven for 30 minutes, until slightly brown and mixture is bubbly.
• 14 let stand for 10 minutes.
• 15 serve.