Spinach And Sun Dried Tomato Bechamel Lasagna
A thick creamy bechamel sauce takes the place of alfredo sauce in this recipe --- if you are not a lover of spinach you may omit if desired, also to save some time cook the lasagna noodles a day in advance and place in an generously oiled baking sheet with oil brushed between the layers of noodles to prevent sticking, cover and refrigerate until ready to use, after cooking the noodles this takes very little time to put together and you may completely layer the lasagna and refrigerate up to 24 hours in advance before baking --- start the bechamel sauce slightly in advance, you will need to cool a portion of it to add to the ricotta mixture --- this is very good!!
Steps
Grease a 13 x 9-inch lasagna pan.
Make the cream sauce in advance as 1-1 / 2 cups will need to be slightly cooled before adding into the ricotta cheese filling mixture.
For the bechamel sauce.
Melt the butter in a medium saucepan over medium-high heat.
Add in the flour.
Stir for 1 minute.
Slowly add in the cream and milk , then cook over medium heat whisking constantly until bubbly and thickened.
Remove 1-1 / 2 cups of the sauce and refrigerate until slightly cooled.
To the remaining sauce mix in 1 / 3 to 1 / 2 cup parmesan cheese and season with salt and black pepper to taste.
Set aside to spread on top of the lasagna.
In a bowl combine the cheese filling ingredients until well combined.
Mix in the cooled 1-1 / 2 cups bechamel sauce to the cheese mixture.
Reserve the remaining cheese sauce to spread on top of the lasagna noodles before baking.
To assemble.
Place 4 noodles into the bottom of the greased baking dish.
Spread half of the cheese filling over the noodles , .
Ingredients
lasagna noodles, mozzarella cheese, parmesan cheese, butter, all-purpose flour, whipping cream, milk, salt & freshly ground black pepper, ricotta cheese, eggs, sun-dried tomato packed in oil, garlic powder, fresh ground black pepper, seasoning salt, frozen chopped spinach