| 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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