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1
Make the bechamel: Heat the butter in a medium saucepan over low heat, and as soon as it begins to sizzle, add the flour and stir for 5 minutes.
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2
Slowly add the milk, whisking all the while, until smooth and thick, about 5-7 minutes.
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3
Cover the bechamel with a kitchen towel and set aside until ready to use.
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4
Bring a large pot of salted water to a rolling boil and cook lasagna noodles until firm, about 10 minutes.
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5
Remove, drain, and place in a large bowl of cold water until ready to use.
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6
Heat 3 tablespoons olive oil in a medium skillet.
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7
Add the onion and celery cover the skillet, and cook over low heat until soft, about 10 minutes.
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8
Combine the spinach, onions and celery, dill, feta and anthotiro in a large bowl.
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9
Mix in the eggs, season with salt, pepper, and nutmeg, and toss with 2 to 4 more tablespoons of olive oil.
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10
Preheat oven to 350d.
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11
Lightly oil a large shallow baking dish (approximately 10 x 14 inches).
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12
Spread 2-3 tablespoons of bechamel on the bottom.
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13
Remove the lasagna noodles from the water one at a time and blot dry with a paper towel.
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14
Arrange one-third of the noodles in a single layer over the bechamel.
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15
Spread half the filling over the lasagna.
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16
Repeat with remaining lasagna and filling, ending up with a final layer of noodles.
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17
Spread the bechamel evenly over the noodles, and sprinkle with grated cheese.
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18
Bake for 45-50 minutes, until top is golden brown.
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19
Remove, cool slightly and serve.
