Makes 8 servings
|2||packages (10 ounces each) frozen chopped spinach|
|2||containers (15 ounces each) ricotta cheese|
|1||teaspoon onion powder|
|1||teaspoon dried oregano leaves|
|1||teaspoon dried basil|
|1-1/2||cups diced cooked ham|
|2||tablespoons butter or margarine|
|1/4||cup all-purpose flour|
|1/8||teaspoon ground nutmeg|
|1/2||cup (2 ounces) grated Parmesan cheese|
|12||lasagna noodles, cooked and drained|
|2||cups (8 ounces) shredded mozzarella|
- Preheat oven to 375°F. Cook spinach according to package directions. Drain well. Squeeze out excess moisture with hands. Set aside. Grease 13x9-inch pan and set aside.
- Combine ricotta cheese, onion powder, oregano and basil in large bowl. Blend well. Add ham and stir until combined. Set aside.
- Melt butter in medium saucepan over medium heat. Stir in flour to form smooth, thick paste. Gradually whisk in milk. Cook 4 to 5 minutes or until mixture thickens, stirring constantly. Reduce heat to low. Stir in salt, nutmeg and Parmesan cheese. Mix well. Remove from heat and cover to keep warm.
- Pour 1/2 cup warm milk mixture over bottom of prepared pan; spread evenly. Place 4 lasagna noodles over sauce. Cover noodles with 1/2 cottage cheese mixture, then 1/2 spinach mixture. Place 4 more noodles over spinach and repeat layers, ending with noodles. Pour remaining milk mixture over top; spread evenly. Sprinkle with mozzarella. Bake 35 to 40 minutes or until heated through. Remove from oven. Let stand 10 minutes before serving.
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