Prep time
Cook time
Total time
 
Serves: 6
Ingredients
For the Creamy White Sauce:
  • 2 tablespoons butter
  • ½ cup finely chopped shallots
  • ¼ cup flour
  • 2 cups milk, warmed
  • ¼ cup grated parmesan cheese
  • salt and pepper
For the Lasagna:
  • 1½ pounds baby spinach
  • 4 tablespoons butter
  • 2 cloves garlic, finely chopped
  • salt and pepper
  • 8 ounces wide egg noodles
  • 2 cups creamy white sauce
  • 6 ounces goat cheese
  • 4 tablespoons pesto sauce
  • 1½ cups coarse fresh breadcrumbs
  • 2 tablespoons extra-virgin olive oil
Method
For the Creamy White Sauce:
  1. Melt butter in medium saucepan over medium heat. Add shallots and cook until tender, about five minutes. Stir in flour for two minutes. Gradually whisk in milk, and bring to a boil and cook for two minutes, whisking constantly. Remove from heat and stir in parmesan and salt and pepper, to taste.
For the Lasagna:
  1. Preheat oven to 400.
  2. In a large saucepan, bring two inches of water to a simmer. Add the spinach in batches, stirring until wilted. Drain and let cool. Squeeze out excess moisture and chop.
  3. In a large skillet, melt two tablespoons butter over medium heat. Add the garlic and stir until golden, about one minute. Stir in the spinach. Season lightly with salt and pepper; remove from heat.
  4. Cook egg noodles to al dente and drain (do not rinse) and stir in the white sauce to coat.
  5. In a greased 8x8 baking dish, layer in half of the noodles. Dot with half of the goat cheese, spread the spinach on top and press down. Stir three tablespoons pesto into the remaining noodles and spoon over the spinach. Dot with remaining cheese. Cover with foil and bake until bubbling, about 35 minutes. Let stand for 10 minutes.
  6. Meanwhile, in a large skillet, melt the remaining two tablespoons butter over medium heat. Add the breadcrumbs and cook, stirring until golden and crisp. Season with salt and pepper. Combine the remaining one tablespoon pesto with the olive oil. Drizzle the lasagna with the pesto oil and sprinkle with the breadcrumbs.
Notes
from EveryDay with Rachel Ray, October 2011
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/garlic-spinach-lasagna/