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1
For the tomato sauce: In a skillet on medium heat, saute garlic in olive oil for 1 minute, being careful not to burn the garlic.
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2
Lower heat and add tomatoes, chicken broth, sugar, salt and pepper.
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3
Simmer on low heat for 10 minutes.
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4
Turn off heat and add chopped basil.
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5
Set aside
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6
For the white sauce: Warm the milk in the microwave for one minute.
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7
Set aside.
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8
In a saucepan, melt butter over medium heat.
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9
Add the flour and whisk continuously for 2 minutes.
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10
Slowly add the warmed milk while continuing to whisk.
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Add salt to taste.
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12
Reduce heat to low and continue to whisk until creamy, about 8 minutes.
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13
Remove from heat and set aside.
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14
If you dont whisk and cook for the 8 minutes, youll end up with a raw flour taste.
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15
To make the filling:
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16
In a skillet over medium/high heat melt butter.
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Add onion and cook until until soft, about 5 minutes.
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Add garlic and cook for 1 more minute.
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19
Dont burn garlic!
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20
Add the drained spinach and cook with onion and garlic for a couple of minutes to incorporate the flavors.
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21
Remove from heat, set aside and cool to room temperature.
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22
In separate bowl, combine ricotta, eggs, Parmesan cheese and 1 teaspoon of salt.
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23
When spinach is cooled, combine with the ricotta mixture, mix well.
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24
For the assembly:
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25
In a 9x13 pan: Spread a thin layer of tomato sauce on bottom of pan.
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Cover pan with one layer of noodles.
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27
I use three noodles laying side by side (the space in between the noodles will fill in once its cooked).
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Cover noodles with 1/3 of spinach filling.
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Spread evenly.
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30
Spread the top of that with more tomato sauce (about 3/4 cup) and 1/2 cup of cream sauce.
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31
Sprinkle 1/3 of the Parmesan cheese.
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Add another layer of noodles.
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Repeat these layers two more times until you have three layers.
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34
The top layer will be noodles topped with tomato sauce and sprinkled with mozzarella cheese.
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35
Bake at 350 F for about 30-45 minutes until bubbly.
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36
Remove it from the oven and allow it to set up for a few minutes.
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37
Its best if it sits at room temperature for at least 20 minutes before serving.
