Green & White Lasagna

Ingredients

• 6 lasagna noodles
• 1/2 cup onion, chopped
• 2 tablespoons butter
• 1 1/2 ounces butter
• 2 tablespoons unbleached all-purpose flour
• 1 1/4 cups whole milk, heated
• 1/2 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper
• 1 pinch freshly grated nutmeg
• 1 teaspoon parsley flakes
• 1 teaspoon basil, crushed
• 1/4 teaspoon garlic powder
• 1/2 cup parmesan cheese, grated
• 1 (10 ounce) package spinach, thawed and drained
• 1 (2 1/4 ounce) can olives, sliced
• 1 3/4 cups ricotta cheese
• 1 egg, beaten
• 8 ounces mozzarella cheese, shredded

Directions

1. 1

   Stir Ricotta, and egg, add mozzarella cheese and 1/2 the parmesan. set aside.

2. 2

   In a 2-qt. saucepan, melt the butter over medium-low heat.

3. 3

   Add the flour and cook, whisking constantly for 2 to 3 minutes.

4. 4

   Do not let the mixture brown.

5. 5

   Slowly whisk in the hot milk and bring just to a simmer, whisking frequently.

6. 6

   Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch.

7. 7

   Remove from the heat and whisk in the salt, pepper, and nutmeg.

8. 8

   If not using right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming. Plan to use the sauce within 30 minutes because it thickens if it’s left to sit for too long. If that should happen, add a little warm milk and whisk well to thin it.

9. 9

   Arrange noodles in bottom of greased 12 x 7 1/2 inch baking dish.

10. 10

    Top with half the Spinach mixture.

11. 11

    Spoon on 1/2 the ricotta cheese mixture.

12. 12

    Repeat lays and sprinkle with remaining Parmesan cheese.

13. 13

    Bake covered in a 350 degree oven for 30 minutes, until slightly brown and mixture is bubbly.

14. 14

    Let stand for 10 minutes.

15. 15

    Serve.