Recipe - Lasagne Wth Three Cheeses

4 tablespoon Olive oil
2 Shallots minced
1 bn Spinach washed and
Shredded
Three fourths pound Fresh lasagne noodles (see
Directions)
3 pound Ricotta cheese
2 lg Tomatoes cut or sliced up
1 pound Mozzarella or provolone
Cheese cut or sliced up
1 cup Parsley minced
Parmesan Sauce
4 tablespoon Butter
5 tablespoon Flour
2 cup Milk
1 teaspoon Salt
One fourth teaspoon Ground white pepper
1/8 teaspoon Ground nutmeg
One half cup Grated Parmesan cheese

Lasagne noodles: You'll need four noodles, approximately 5 inches by 10
inches.

1. Prepare Parmesan Sauce and reserve. Grease an 8 by 12inch baking dish
with 2 tablespoons of the olive oil. Preheat oven to 350 degrees F. In a
large skillet over low heat, heat remaining oil. Saute shallots and spinach
together until spinach is wilted (about 8 minutes).

2. Place One half cup Parmesan Sauce in baking dish. Place one layer of lasagne
noodles on sauce. For first layer: Spread 1 pound ricotta on noodles, cover
with one half the tomato, then One half cup Parmesan Sauce, and finally another
layer of lasagne noodles. For second layer: Spread 1 pound ricotta cheese
on noodles, cover with all of spinach mixture, one half of the mozzarella,
another One half cup Parmesan Sauce, and top with another layer of noodles. For
the final layer: Spread on remaining ricotta, remaining tomato, remaining
mozzarella, One half cup Parmesan Sauce, and remaining noodles. Top with
remaining Parmesan Sauce and sprinkle with parsley.

3. Bake until lightly browned on top and bubbly around edges (about 35
minutes). Cool 10 minutes before serving.

Parmesan Sauce: In a medium saucepan over low heat, melt butter. Whisk in
flour and cook until golden brown (4 to 5 minutes). Slowly add milk,
whisking until smooth and slightly thickened. Add salt, pepper, nutmeg, and
Parmesan.

Makes about 2One half cups.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip