Name: Lasagne Wth Three Cheeses
Ingredients: 4 tb Olive oil; 2 Shallots -- minced; 1 bn Spinach -- washed and; Shredded; 3/4 lb Fresh lasagne noodles (see; Directions); 3 lb Ricotta cheese; 2 lg Tomatoes -- sliced; 1 lb Mozzarella or provolone; Cheese -- sliced; 1 c Parsley -- minced; Parmesan Sauce-----; 4 tb Butter; 5 tb Flour; 2 c Milk; 1 ts Salt; 1/4 ts Ground white pepper; 1/8 ts Ground nutmeg; 1/2 c Grated Parmesan cheese

CATEGORY	CUISINE	TAG	YIELD
Dairy	California		8	Servings

INGREDIENTS

4	tb	Olive oil
2		Shallots — minced
1	bn	Spinach — washed and
		Shredded
3/4	lb	Fresh lasagne noodles (see
		Directions)
3	lb	Ricotta cheese
2	lg	Tomatoes — sliced
1	lb	Mozzarella or provolone
		Cheese — sliced
1	c	Parsley — minced
		Parmesan Sauce—–
4	tb	Butter
5	tb	Flour
2	c	Milk
1	ts	Salt
1/4	ts	Ground white pepper
1/8	ts	Ground nutmeg
1/2	c	Grated Parmesan cheese

INSTRUCTIONS

Lasagne noodles: You'll need four noodles, approximately 5 inches by 10
inches.
1. Prepare Parmesan Sauce and reserve. Grease an 8- by 12-inch baking dish
with 2 tablespoons of the olive oil. Preheat oven to 350 degrees F. In a
large skillet over low heat, heat remaining oil. Saute shallots and spinach
together until spinach is wilted (about 8 minutes).
2. Place 1/2 cup Parmesan Sauce in baking dish. Place one layer of lasagne
noodles on sauce. For first layer: Spread 1 pound ricotta on noodles, cover
with one half the tomato, then 1/2 cup Parmesan Sauce, and finally another
layer of lasagne noodles. For second layer: Spread 1 pound ricotta cheese
on noodles, cover with all of spinach mixture, one half of the mozzarella,
another 1/2 cup Parmesan Sauce, and top with another layer of noodles. For
the final layer: Spread on remaining ricotta, remaining tomato, remaining
mozzarella, 1/2 cup Parmesan Sauce, and remaining noodles. Top with
remaining Parmesan Sauce and sprinkle with parsley.
3. Bake until lightly browned on top and bubbly around edges (about 35
minutes). Cool 10 minutes before serving.
Parmesan Sauce: In a medium saucepan over low heat, melt butter. Whisk in
flour and cook until golden brown (4 to 5 minutes). Slowly add milk,
whisking until smooth and slightly thickened. Add salt, pepper, nutmeg, and
Parmesan.
Makes about 2-1/2 cups.
Recipe By     : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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