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1
Sauce: Heat the milk until very warm but do not bring to a boil.
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2
In another pan over medium heat, melt the butter.
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3
Do not let the butter brown.
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4
Whisk in flour and cook for 3 or 4 minutes, stirring constantly.
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5
Gradually add the hot milk.
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6
Continue to whisk until the sauce is thickened.
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7
add the freshly grated nutmeg if using.
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8
Saute the garlic and onions in the butter or oil until the onions are translucent.
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9
Stir in the spinach and 1/2 cup of the parsley.
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10
Add a little water if the spinach is dry.
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11
Cook until the spinach wilts then remove it from the heat; set aside.
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12
Mix the remaining parsley, ricotta, eggs and 2/3 of the parmesan cheese together.
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13
You may cook the lasagna until al dente or don't cook them at all.
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14
Moosewood does not cook theirs, they just layer the raw noodles in the pan.
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15
Oil a large casserole or lasagna pan.
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16
Layer the ingredients as follows: 1 1/2 to 2 cups of sauce, 1/3 of the noodles, 1/2 of the spinach, all the mozzarella, 1 1/2 to 2 cups sauce, 1/3 of the noodles, all the ricotta mixture left, all of the spinach left, 1 1/2 to 2 cups of the sauce,the remaining noodles, the rest of the sauce, sprinkling the remaining parmesan cheese on top.
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17
Cover the casserole and bake at 350u00b0F for 45 minutes.
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18
Uncover the casserole and bake for another 10 to 15 minutes.
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19
Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving.
