Creamy Spinach and Ricotta Lasagna

Ingredients

• 12 sheets No-boil lasagna noodles
• 10 oz Fresh spinach
• 15 oz Ricotta cheese
• 2 cups Mozzarella cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 3 cloves Garlic
• 3 cups Milk
• 4 tbsp Butter
• 4 tbsp All-purpose flour
• 1 pinch Nutmeg(optional)

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   In a large pan, sauté garlic and spinach until wilted. Squeeze out excess moisture and mix with ricotta cheese and half of the parmesan.

3. 3

   To make the white sauce, melt butter in a saucepan, whisk in flour for 1 minute, then gradually add milk. Simmer until thickened and season with salt, pepper, and nutmeg.

4. 4

   Spread a thin layer of white sauce in a 9x13 inch baking dish.

5. 5

   Layer noodles, spinach-ricotta mixture, white sauce, and mozzarella cheese.

6. 6

   Repeat layers, finishing with a layer of white sauce and the remaining mozzarella and parmesan.

7. 7

   Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly.

8. 8

   Let rest for 10 minutes before slicing.