SPINACH AND SUN-DRIED TOMATO BECHAMEL LASAGNA

Spinach and Sun-Dried Tomato Bechamel Lasagna image

A thick creamy bechamel sauce takes the place of alfredo sauce in this recipe --- if you are not a lover of spinach you may omit if desired, also to save some time cook the lasagna noodles a day in advance and place in an generously oiled baking sheet with oil brushed between the layers of noodles to prevent sticking, cover and refrigerate until ready to use, after cooking the noodles this takes very little time to put together and you may completely layer the lasagna and refrigerate up to 24 hours in advance before baking --- start the bechamel sauce slightly in advance, you will need to cool a portion of it to add to the ricotta mixture --- this is very good!

Provided by Kittencalrecipezazz

Categories Cheese

Time 2h

Yield 12 serving(s)

Number Of Ingredients 17

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Ingredients

12 lasagna noodles, cooked
4 cups shredded mozzarella cheese, divided (can use more)
1 cup grated parmesan cheese, divided
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup heavy unwhipped whipping cream (33-35%)
2 cups milk
1/3-1/2 cup grated parmesan cheese
seasoning salt & freshly ground black pepper (to taste)
4 cups ricotta cheese
3 large eggs, beaten
1/3 cup sun-dried tomato packed in oil, drained and finely chopped (can use a little more)
1 teaspoon garlic powder (can use less)
1 cup freshly grated grated parmesan cheese
1/2 teaspoon fresh ground black pepper
1 teaspoon seasoning salt (to taste, or use white salt)
0.5 (10 ounce) box frozen chopped spinach (cooked to package directions then hand-squeezed dry to remove excess moisture)

Steps:

Grease a 13 x 9-inch lasagna pan.
Make the cream sauce in advance as 1-1/2 cups will need to be slightly cooled before adding into the ricotta cheese filling mixture.
FOR THE BECHAMEL SAUCE; melt the butter in a medium saucepan over medium-high heat.
Add in the flour; stir for 1 minute.
Slowly add in the cream and milk, then cook over medium heat whisking constantly until bubbly and thickened.
Remove 1-1/2 cups of the sauce and refrigerate until slightly cooled.
To the remaining sauce mix in 1/3 to 1/2 cup Parmesan cheese and season with salt and black pepper to taste; set aside to spread on top of the lasagna.
In a bowl combine the cheese filling ingredients until well combined.
Mix in the cooled 1-1/2 cups bechamel sauce to the cheese mixture; reserve the remaining cheese sauce to spread on top of the lasagna noodles before baking.
TO ASSEMBLE; place 4 noodles into the bottom of the greased baking dish.
Spread half of the cheese filling over the noodles, then sprinkle 1-1/2 cups of shredded mozzarella over cheese filling, then 1/2 cup grated Parmesan cheese (can use more mozzarella cheese and/or Parmesan cheese if desired).
Repeat with 4 noodles, remaining half of ricotta mixture, 1-1/2 cups mozzarella cheese, then 1/2 cup Parmesan cheese.
Top with remaining 4 noodles.
Spread the remaining reserved bechamel sauce over the top of the noodles.
Set the baking dish onto a baking sheet then cover with foil.
Bake uncovered in a preheated 350 degree F oven (bottom rack) for 30 minutes.
Remove from oven then sprinkle 1 cup grated mozzarella cheese over the top then continue to bake for another 30 minutes or until hot and bubbly (or you may bake covered with foil for 30 minutes and uncovered for the remaining time).
Allow to sit for at least 30 minutes or more before slicing.