This light and lovely vegetarian entrée is packed with spring favorites!
6 cups milk
1 cup butter
1 cup flour
¼ cup olive oil
2 cloves garlic, minced
2 cups yellow onion, chopped
1 bunch spinach, thoroughly washed and dried
¾ cup fresh parsley, chopped
1 pound ricotta cheese
2 cups grated Grana-style cheese
2 cups grated mozzarella cheese
1 package lasagna noodles, cooked very al dente and drained
Sea salt and fresh ground pepper
1. For the sauce: Heat the milk in a small saucepan until it is almost boiling. In another small saucepan, melt the butter and whisk in the flour. Cook this mixture for 3-4 minutes, stirring constantly. Slowly add the milk to the flour mixture. Stir vigorously until the sauce thickens. Season to taste with salt and pepper and set aside.
2. For the lasagna: Preheat oven to 350°. Heat the oil in a sauté pan over medium-high heat, then add the garlic and onions and sauté until the onions are translucent. Add the spinach, duxelles and ½ cup of the parsley and cook until well-combined, pressing any excess moisture out of the spinach greens as you go. Set this mixture aside.
3. In a medium-sized bowl, combine the remaining parsley, ricotta cheese, eggs and ⅔ cup of the Grana-style cheese.
4. Oil a large baking pan. First, layer 1½ to 2 cups of the béchamel, followed by a layer of noodles, then half of the spinach mixture and all the mozzarella cheese. Next, add another 1½ to 2 cups of the béchamel, another layer of noodles, all of the ricotta mixture, and the remaining spinach mixture. Finally, add the rest of the béchamel, the remaining noodles and sprinkle the remaining Grana-style cheese over top. Bake, covered, for 45 minutes. Uncover the lasagna and cook for another 10 minutes. Allow the lasagna to cool for about 15 minutes prior to serving.