Cheesy Spinach Lasagna

serves 6 – 8

9 noodles spinach lasagna (or plain)                  ¼ cup onion

10 oz frozen chopped spinach                           2 cloves garlic, chopped

3 large eggs, slightly beaten                               2 tablespoons butter

16 oz ricotta or cottage cheese              w10-12 oz grated mozzarella  cheese

Boil lasagna as package directs.  Thaw and thoroughly drain spinach.  Combine beaten eggs and ricotta, season to taste.  Melt butter; sauté onion and garlic. Combine with spinach and egg mixture.  Arrange 3 lasagna strips lengthwise over the bottom of a greased 13 x9 pan.  Cover with half spinach mixture and half of the grated mozzarella cheese.  Repeat layers.  In a separate pan, prepare sauce by blending butter and flour over low heat.  Stir in milk gradually.  Heat with ½ cup Parmesan cheese until thick.  Pour over lasagna, sprinkle with remaining Parmesan cheese.  Bake at 350 F for 35 minutes.  Serve immediately.  This recipe is easily doubled.

Sauce:  ½ cup butter                 ¼ cup flour       2 cup milk   ¾ cup Parmesan cheese

Salt  and pepper to taste.