White Spinach Lasagna

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Lasagna:

2 10 oz boxes frozen spinach (defrosted)

1 packet wholewheat lasagna sheets

1 15 oz tub whole milk ricotta cheese

1 cup fresh parmesan cheese, grated

1 cup fresh mozzarella, grated

1 cup provolone cheese, grated
1 cup fresh cream

1 teaspoon fresh ground nutmeg

2 garlic cloves, crushed

1 small onion, chopped

2 tablespoons extra virgin olive oil

Salt and black pepper

In a large deep sided frying pan on medium to high, add extra virgin olive oil.  When oil is hot, add onions and garlic and toss until soft. Add spinach, nutmeg, and ricotta cheese and stir to combine. Stir in cream, bring to a simmer. Remove off heat.

Bechamel Sauce:

2 1/2 cups milk

3 tablespoons butter

1 tablespoon unbleached white flour

1/2 teaspoon nutmeg

Salt and black pepper to taste

In a medium pan, heat the butter over medium to high to melt. Add flour and whisk until smooth over medium heat until it turns a light color (about 6 minutes). Meanwhile heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes whisking constantly. Season with nutmeg, salt, and black pepper. Set aside.

Cook lasagna sheets according to directions on the package.

In a medium bowl, combine all the cheeses and stir to combine.

Spread a 14" by 10" inch baking dish with some of the bechamel sauce to coat the bottom of the dish. Cover the sauce with 6 lasagna sheets. Spread a layer of the spinach mixture on top of the lasagna sheets. Sprinkle with a generously amount of the Italian cheese blend. Repeat until all the ingredients is used up. Spread the bechamel sauce to cover the top of the lasagna. Sprinkle with a good amount of the Italian cheese blend. Season with salt and fresh black pepper.

Preheat oven to 400 F.

Bake lasagna for one hour.  The cheese on top should be bubbly and a crispy golden color.

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