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serves 8
15
lasagne noodles
1/4 cup olive oil
2 cloves garlic, minced
1 onion,
chopped
1 red pepper, chopped
2 cups sliced fresh mushrooms
1/4 cup
flour
2 1/2 cups milk
10 ounces package chopped spinach, well drained
1 cup Parmesan cheese
1 teaspoon basil, chopped
2 eggs, beaten
salt and pepper to taste
6 ounces sliced mozzarella cheese
Cook lasagna according to package directions.
Meanwhile, in a
saucepan, heat oil over medium heat. Add garlic, onion, red pepper and
mushrooms and cook for 10 minutes, stirring occasionally. Add flour; cook and
stir for 1 minute. Gradually add milk, stirring until bubbly and thickened. Add
spinach , Parmesan cheese and basil. Stir half of mixture into eggs, then pour
back into saucepan. Cook over low heat until sauce simmers, stirring
occasionally. Season to taste with salt and pepper.
In a 13-inch by 9-inch
greased baking dish, layer of lasagne (about 5 overlapping noodles) and of
sauce. Repeat layers twice.
Top with mozzarella cheese and bake at 375
degrees for 30 minutes. Let stand for 10 minutes.
