9 oz pasta lasagna sheets (no boil)
2 Tbs olive oil
4 cloves garlic, finely chopped
1 stick unsalted butter, at room temperature, diced
5 cups whole milk, warmed up 1 minute in the microwave or sauce pan
3/4 cup all purpose flour
1/4 tsp black pepper
18 oz fresh baby spinach, prepacked
1 cup mozzarella cheese, shredded
8 oz tomato sauce
Directions
1.Preheat the oven to 400°F.
2. For the Cheese Sauce: In a saucepan, melt the butter over medium low heat
3. Bring the heat back up to a medium high (it should be hot and golden) then add the flour to form a paste (roux) and stir with a whisk.
4. Slowly stir in the milk on a slightly higher heat while constantly stirring for about 5 minutes. Reduce the heat to low. Add 1/2 tsp salt and pepper. Add 1/2 cup of shredded mozzarella. Turn off the heat.
5. For the Spinach: Roughly chop all the spinach leaves.
6. Sauté the garlic with the oil in a pan.
7. Add the spinach and a bit of salt to the pan and stir on low heat until the spinach is wilted. Set aside the excess water from the spinach in a bowl.
Assembly: In a 14” x 10” x 3” high rectangular pan, pour the whole can of tomato sauce first, then a layer of lasagna. Spread a layer of spinach, then sprinkle some cheese. Spread a bit of the cheese sauce, then add another layer of lasagna. Repeat two more times or until ingredients are used up. Be sure to finish with the rest of the cheese sauce. It should cover the whole tray, then sprinkle the remainder of the shredded cheese. Place in the oven for 25-30 minutes at 375°F (until golden brown). When it's cooked, remove the tray from the oven and let it rest for at least 20 minutes.
1.Preheat the oven to 400°F.
2. For the Cheese Sauce: In a saucepan, melt the butter over medium low heat
3. Bring the heat back up to a medium high (it should be hot and golden) then add the flour to form a paste (roux) and stir with a whisk.
4. Slowly stir in the milk on a slightly higher heat while constantly stirring for about 5 minutes. Reduce the heat to low. Add 1/2 tsp salt and pepper. Add 1/2 cup of shredded mozzarella. Turn off the heat.
5. For the Spinach: Roughly chop all the spinach leaves.
6. Sauté the garlic with the oil in a pan.
7. Add the spinach and a bit of salt to the pan and stir on low heat until the spinach is wilted. Set aside the excess water from the spinach in a bowl.
Assembly: In a 14” x 10” x 3” high rectangular pan, pour the whole can of tomato sauce first, then a layer of lasagna. Spread a layer of spinach, then sprinkle some cheese. Spread a bit of the cheese sauce, then add another layer of lasagna. Repeat two more times or until ingredients are used up. Be sure to finish with the rest of the cheese sauce. It should cover the whole tray, then sprinkle the remainder of the shredded cheese. Place in the oven for 25-30 minutes at 375°F (until golden brown). When it's cooked, remove the tray from the oven and let it rest for at least 20 minutes.
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