Adapted from “1,000 Vegetarian Recipes” in 2005
3 T flour
2 c milk
½ c fresh basil, chopped
½ c grated Parmesan
3 cloves garlic, minced or pressed
1/4 t salt
freshly ground pepper to taste
COOK TILL AL DENTE
1 package lasagna noodles
1 10 ounce package frozen chopped spinach, thawed and squeezed dry
1 lb ricotta cheese
1 egg, beaten
BASIL CREAM SAUCE
Heat olive oil in a medium saucepan, whisk in flour and cook, whisking constantly, about 1 minute. Add milk 1 cup at a time, whisking to incorporate after each addition. Bring to a simmer and cook, whisking occasionally, until slightly thickened, 6–8 minutes. Remove from heat and stir in the basil, 1/2 Parmesan, garlic, salt and pepper until well blended. Cover and set aside.
NOODLES
Preheat oven to 350°. Cook lasagna noodles in a large pot of boiling salted water, stirring occasionally for 2-3 minutes less than package directions; you want them to be very al dente so they won’t become mushy when baked. Drain noodles and transfer to a lightly oiled baking sheet; turn noodles to coat (this will prevent them from sticking to one another and make them easier to handle).
FILLING
Toast pine nuts in a small dry skilled (no oil) until lightly browned. Chop and combine with the rest of the filling ingredients (spinach, cheeses, egg) in a large bowl.
ASSEMBLY
Spread about one fourth of the sauce in the bottom of a 9×13″ pan. Arrange noodles to cover bottom of pan, cutting to fit as needed. Spread half of the ricotta/spinach filling evenly over noodles, then another quarter of the sauce, then another layer of noodles. Repeat layers again once more and top with a final layer of noodles, then cover with the remaining sauce.
——- sauce
_______ pasta layer
——- sauce
~~~~ ricotta mixture
_______ pasta layer
——- sauce
~~~~ ricotta mixture
_______ pasta layer
——- sauce
BAKE
Bake lasagna until bubbling and beginning to brown on top, 45–50 minutes. If desired, top with more mozzarella 1/2 way through baking. Let cool 10 to15 minutes before serving.
Fahy Family Recipes 