Spinach Lasagna

Norma

9 Primo spinach lasagna noodles (1/2 pkg.)
10 oz. frozen chopped spinach

4 large eggs, lightly beaten

1 lb. soft cheese (ricotta or dry cottage)

1 t. salt

Pepper to taste

2 t. butter

¼ c. onion, chopped

1 clove garlic, chopped

12 oz. mozzarella cheese, grated

¼ c. butter

¼ c. flour

2 c. milk

¾ c. parmesan cheese

Salt to taste

Boil noodles. Thaw and drain spinach. Mix with eggs, soft cheese, salt, and pepper. Melt 2 t. butter and sauté onions and garlic until golden. Add spinach mixture. Arrange three lasagna noodles in bottom of greased pan. Cover with half of spinach mixture and mozzarella cheese. Repeat layers. Top with remaining noodles. Prepare sauce by blending butter and flour over low heat. Stir in milk gradually. Add ½ c. parmesan and heat stirring constantly until smooth and thickened. Season with salt to taste. Pour over lasagna. Sprinkle with remaining parmesan cheese. Bake 350° for 35 minutes. 6-8 servings.

Recipe from  a Primo lasagna noodle box.

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Every time I came to Cleveland for vacation, I asked grandma to make *both* lasagnas (traditional lasagna recipe here). They compliment each other so nicely. This was by far my favorite meal. Grandma always complained that the spinach lasagna was a pain in the tuchus to make--and based on this recipe, I believe her!