Rustic Ricotta & Spinach Lasagna

Ricotta & Spinach Lasagna

To me this would be perfect for an after Thanksgiving / Tree Trimming Sunday Supper. Of course in our crazy house I decided to fix it on a hectic Monday evening.  Serve with a salad and crusty French bread. Hope you enjoy!!!

Rustic Ricotta & Spinach Lasagna
Serves 6

1 package of no boil lasagna noodles
1 bag baby spinach, about 6 cups, torn
1 large onion, roughly chopped
1 14oz can diced tomatoes
Salt & Pepper
2 15oz containers part skim ricotta, you will use about 1 & 1/2 containers
12 slices of mozzarella cheese
Olive Oil
2 cups of Rustic Bechamel (recipe below)
Crushed red pepper flakes
Shredded Parmesan for serving

Preheat oven to 350 degrees
Saute your onion in a touch of olive oil for about 15 minutes, reduce the heat and add the torn spinach.  Allow spinach to wilt, stirring constantly.  Once spinach has wilted add the can of tomatoes -  juice and all.  Season with a good touch of salt & pepper and set aside.

Line your baking dish with a layer of noodles, they will overlap slightly & break them if needed to fit snug.  Using a slotted spoon spread 1/2 of  your spinach mixture on the noodles, follow with an even coating of the bechamel, followed by a generous layer of ricotta (I dolloped on the ricotta and then smoothed to form a layer with a spatula), sprinkle with salt & pepper, and add a layer of sliced mozzarella. Repeat with one more layer of noodles, remaining spinach, bechamel, ricotta, S&P & sliced cheese.  Sprinkle top with crushed red pepper flakes.

Bake uncovered for 30 minutes and the cover for remaining 20.  Check to see that fork can pass through the noodles with no resistance. Tent with foil for 10 minutes.  Serve each piece with a sprinkle of Parmesan & Enjoy!

Rustic Bechamel Sauce
Yields 2 cups

2 cups fat free 1/2 & 1/2
Several stems of thyme & parsley
Dash of black pepper & red pepper flakes
2 carrots, roughly chopped
1 celery stalk, roughly chopped
1 Tbs butter
1 1/2 Tbs flour

Over medium heat bring your cream, herbs, black & red pepper, & veggies to a light simmer, stirring often.  Remove from the heat and allow it to completely cool. Once it has cooled remove the veggies & herb stalks.  Set aside.
Melt butter and then whisk in flour. Continue to whisk until you have formed a golden brown roux, about a minute or two.  Now slowly add the infused cream to your roux - whisking the entire time.  Allow the sauce to come to a simmer and thicken & then remove from the heat.