| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Pasta, Italian | 6 | Servings |
INGREDIENTS
| 1/4 | c | Margarine |
| 1/4 | c | Flour |
| 1 1/2 | ts | Salt |
| 2 1/2 | c | Milk |
| 1/2 | lb | Lasagna noodles; cooked, 9 noodles |
| 2 | Eggs, hard-boiled; sliced | |
| 1/2 | ts | Nutmeg |
| 20 | oz | Frozen spinach; cooked and drained |
| Parmesan cheese |
INSTRUCTIONS
Preheat oven to 375. 1. Prepare sauce: Melt margarine. Stir in flour and salt until blended. Gradually add milk, bring to a boil, then reduce heat and simmer 5 minutes. 2. Combine 2 c. sauce with spinach and nutmeg. Set aside. 3. Pour half remaining sauce into greased 12x8x2 glass dish and cover with 3 noodles. Spread half of the spinach mixture, half of the cottage cheese, and one egg over noodles. Repeat (noodles, spinach, c. cheese, egg). Top with 3 noodles, then pour remaining sauce over noodles. Sprinkle with parmesan cheese (as much as desired). 4. Baked for 35 minutes at 375. Let stand 10 minutes before serving.
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