This is REALLY good. Interesting thing – former co-worker passed this off a few years back as her own recipe.

Later, I ran across it in a Moosewood cookbook!

Spinach Lasagna Bechamel

6 cups Milk
1 cup Butter
1 cup Flour
1/8 tsp. Nutmeg
salt & pepper & uncooked lasagna noodles
1/4 cup olive oil
2 cloves garlic, minced
2 cups chopped onions
2 lbs. raw spinach, washed, drained, cut up
3/4 cup fresh parsley, finely chopped, divided
1 lb. ricotta cheese
2 eggs
2 cups grated parmesan cheese, divided
2 cups grated mozzarella cheese

Sauce: Heat (don't boil) milk. In large pan melt butter, whisk in flour. Cook 3-4 min., stirring (don't brown). Whisk in milk slowly, cook and stir until smooth. Add S&P to taste and nutmeg.
Spinach mix: In large skillet, sauté onion, 1/2 cup parsley and garlic in oil, add spinach and S&P. Cook until spinach is slightly wilted, adding water if gets too dry.
Cheese Mix: In large bowl, combine ricotta, eggs, 1/4 cup parsley, 2/3 cup parmesan.

In oiled 13×9″ pan layer as follows: 2 cups sauce, layer of noodles, 1/2 of spinach mixture, all of the mozzarella, 2 cups sauce, layer of noodles, all of ricotta mixture, rest of spinach, 2 cups sauce, noodles, rest of sauce, 1/3 cup parmesan.
Bake covered at 350 degrees for 45 minutes – uncover, bake 15 minutes more. Remove from oven, let sit 15-20 minutes before cutting.
NOTE: Have all ingredients prepared (chopped, measured)and ready before starting.