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| Recipe Archives |
| Submitted by: Diane Lalicki March 2003 Ingredients: The creamy sauce makes this dish a favorite at my house. You can try making it with uncooked noodles to save time, but this tends to be more starchy. 12 fluted lasagna noodles (cooked and cooling in a large bowl of water) 1/4 cup (1/2 stick) butter 2 tablespoons butter 1/4 cup flour 3/4 cup chopped onion (less or omit if desired) 1 1/2 teaspoon instant chicken bouillon 2 packages (10 oz.) frozen chopped spinach, thawed and well drained 1/8 teaspoon pepper 1 1/2 cups (6 oz.) shredded Mozzarella cheese 1 cup milk 1/2 cup sour cream 1 cup light cream OR half and half 1 egg, slightly beaten 1/2 cup grated Parmesan cheese First make the sauce . . . Melt 1/4 cup butter in pan. Stir in flour, instant bouillon and pepper. Stir in milk and cream. Bring to a boil, stirring constantly. Boil and stir one minute. Sauce will thicken as it cooks. Set aside. Then, the spinach filling . . . Saut� onions in 2 tablespoons butter until tender, about 5 minutes. Combine spinach, onions, Mozzarella cheese, sour cream and egg. Set aside. Finally, put it together and bake! Remove noodles from water and pat dry with a paper towel. Spray or butter the bottom and sides of a 9x12 baking dish. Spoon a thin layer of sauce in the bottom of the pan. Top with a layer of noodles, then 1/3 of the spinach mix, some more sauce and additional Mozzarella cheese if desired. Continue layers (noodles, spinach, sauce, cheese) two more times and then top with a final layer of noodles. Spread sauce on top and sprinkle with Parmesan cheese. Bake at 350 for 30 to 35 minutes or until hot and bubbly. |
| Spinach Lasagne |