Spinach Feta Lasagna

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Steps

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Make the bechamel: heat the butter in a medium saucepan over low heat , and as soon as it begins to sizzle , add the flour and stir for 5 minutes.

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Slowly add the milk , whisking all the while , until smooth and thick , about 5-7 minutes.

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Cover the bechamel with a kitchen towel and set aside until ready to use.

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Bring a large pot of salted water to a rolling boil and cook lasagna noodles until firm , about 10 minutes.

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Remove , drain , and place in a large bowl of cold water until ready to use.

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Heat 3 tablespoons olive oil in a medium skillet.

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Add the onion and celery cover the skillet , and cook over low heat until soft , about 10 minutes.

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Combine the spinach , onions and celery , dill , feta and anthotiro in a large bowl.

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Mix in the eggs , season with salt , pepper , and nutmeg , and toss with 2 to 4 more tablespoons of olive oil.

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Preheat oven to 350d.

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Lightly oil a large shallow baking dish.

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Spread 2-3 tablespoons of bechamel on the bottom.

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Remove the lasagna noodles from.

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Ingredients

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unsalted butter, all-purpose flour, milk, salt, pepper, nutmeg, lasagna noodle, frozen chopped spinach, red onions, celery, fresh dill, of fresh mint, feta, anthotiro, salt & freshly ground black pepper, eggs, kefalotiri, olive oil