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1
In a saucepan, bring 1 inch of water to a boil.
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2
Reduce heat and add the spinach, stirring until wilted and tender.
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3
Then drain the spinach in a colander.
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4
Squeeze water from spinach and chop fine.
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5
In a skillet, melt 3 tablespoons butter over low heat.
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6
Chop 1 clove garlic and the green onions and add to the butter.
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7
Cook for 2 minutes.
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8
Stir in the spinach and season with sea salt and freshly ground pepper.
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9
Once the mixture is combined, remove from heat and let cool.
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10
Set aside.
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11
In a saucepan, make a white sauce by melting 3 tablespoons butter over medium heat.
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12
Add flour, a tablespoon at a time, while whisking to keep smooth.
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13
When the butter and flour are creamy, stir in milk slowly and increase heat.
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14
Cook, making sure it doesnt boil, until thickened.
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15
Add 1/2 cup Parmesan cheese and stir until melted.
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16
Salt and pepper to taste.
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17
Remove from heat and set aside.
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18
Preheat oven to 375 degrees F. Cook egg noodles according to package directions.
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19
Drain noodles and put them in a large bowl.
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20
Add the white sauce, basil, oregano, 1 tablespoon olive oil and remaining Parmesan cheese.
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21
Mix well.
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22
Lightly grease an 8-inch square baking dish.
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23
Layer in half of the noodle mixture and press lightly with a spatula.
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24
Sprinkle 1/2 of shredded Gruyere cheese on top of egg noodle mixture.
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25
Spread the spinach mixture on top of cheese and then add the remaining noodle mixture.
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26
Press lightly with a spatula.
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27
Sprinkle the top with the remaining Gruyere.
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28
Cover pan with aluminum foil and bake for 30 minutes.
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29
Remove from oven.
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30
In a skillet, melt the salted butter.
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31
Add bread crumbs and saute until lightly browned and crisp.
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32
Add parsley and season with salt and pepper, to taste.
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33
Sprinkle seasoned bread crumbs on top of baked lasagna.
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34
Drizzle with remaining olive oil.
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35
Bake, uncovered, for 5 more minutes.
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36
Remove from oven, slice and serve.
