Lisa's Southern Kitchen

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Ingredients:

• 1 lb. Lasagna Noodles

Spinach:

• 2 lbs. Fresh Spinach Leaves, washed and dried

• 4 Cloves of Garlic, minced

• 1/2 Cup Minced Shallot

• 2 tbsp. Butter

• Salt and Black Pepper to taste

Ricotta:

• 2 lbs. Fresh Ricotta Cheese

• 4 oz. Grated Parmigiano Reggiono Cheese

• 1 tsp. Grated Nutmeg

• 2 Eggs

White Sauce:

• 1/2 cup Self Rising Flour

• 2 tbsp. Butter

• 3 cups Milk

• 1 cup Grated Mozzarella Cheese 

• 1 cup Grated Gruyere Cheese

Instructions

Spinach:

1. In a skillet over med high heat add in oil and butter until butter is melted. Add in shallots and garlic, season with salt and black pepper to taste, let it cook stirring occasionally for about 1 minute.
2. Add in handful of spinach , let cook , stirring and add more spinach at time until wilted and moisture. Season with salt and black pepper to taste.
3. Now use a fine mesh strainer to press out moisture in the cooked spinach and set aside.

Ricotta:

1. In a food processor add in the ricotta, eggs, parmesan cheese and nutmeg season with salt and black pepper. Process until smooth.
2. Place cheese mixture into a large bowl and add spinach into food processor let process about 10 minutes then add spinach to cheese mixture stirring occasionally.

White Sauce:

1. In a saucepan over med high heat melt the butter and add in the flour, cook, stirring occasionally about 1 minute.
2. Remove from heat and add mozzarella and Gruyere, whisk until smooth. Season with Salt and Black Pepper to taste.

Assemble:

1. Preheat oven to 350 degrees and grease a baking dish with cooking spray.
2. In a salty boiling water, cook the lasagna noodles until tender and now drained off water and transfer to clean kitchen towel in a single layer to let pasta dry.
3. In the bottom of baking dish spread amount of white sauce then add layer of noodles and spread 1/2 of remaining spinach mixture and then 1/2 of remaining white sauce. Repeat this steps until finished.
4. Spread evenly with Mozzarella Cheese and Gruyere Cheese on top.
5. Cover with tin foil and bake for 20 minutes. Uncover and bake for 20 more minutes until bubbly hot and lightly brown on top.
6. Take it out of the oven and let it ready for 10 minutes before serving.