Green & White Lasagna

For those who don't like tomato sauce in their lasagna, or if you would just like a change-up from the usual.

Ingredients:
Bechamel sauce:
4 tbs. butter
4 tbs. flour
2 cloves garlic, minced or crushed
salt & pepper & nutmeg
4 cups milk
1 pkg. frozen chooped spinach, thawed and drained well

Cheese filling:
16 oz. cottage cheese
2 c. shredded mozarella
2 eggs
basil, oregano, parsley - 1/2 tsp each
salt & pepper

1 box Barilla no-cook lasagna noodles

Directions:
Make a bechamel sauce by melting the butter with the garlic, then whisking in the flour. Cook a couple of minutes, then add all the milk. Continue whisking and cook until slightly thickened, about 5-7 minutes. Add salt & pepper & nutmeg to taste. Remove one cup of the sauce and set aside, then add the chopped spinach to the rest and stir well.

Combine the cottage cheese, mozarella, eggs and seasonings in a bowl.

In a lasagna pan or 9x13 dish, ladle a bit of the bechamel sauce with spinach. Make one layer with the noodle, breaking if necessary. The number of layers you will get depends on the size of your pan. For a large lasagna pan, you will probablyonly get three layers. For a 9x13, you should get 4 layers. So divide your cheese filling into either 3 or 4 sections and begin layering in the pan, starting with the cheese filling, then a couple ladles of bechamel sauce, then begin another layer with noodles. End with a layer of noodles and the reserved bechemel sauce on top. Sprinkle with a generous handful or two of mozarella on top.

Bake at 350 for 30-40 minutes, until bubbly and slightly brown on top. If it browns too quickly, m cover it with foil for the last 10-15 minutes.