WHITE LASAGNA (LASAGNA BECHAMEL)

Steps:

• 1. Heat the olive oil in a large skillet. Saute the sliced mushrooms and leeks until limp. Remove from the vegetables from the skillet and set aside.
• 2. Cut the bacon slices into small pieces by slicing crosswise at 1/4 inch intervals. In the still warm skillet, cook the bacon slowly, over medium low heat. Allow much of the fat to render out of the bacon as you prepare the rest of the ingredients. Do not cook too fast or the bacon will become hard. Remove the bacon pieces from the fat and drain on paper towels.
• 3. In a medium saucepan over medium heat, melt the butter. Add the flour and whisk to remove all lumps. Allow the flour to cook in the butter for about 3 minutes, whisking occasionally. Add the milk. Bring slowly to a simmer, stirring occasionally. Do not use too high a heat or the sauce will scorch. Season with the salt, pepper, and nutmeg. When the sauce is thickened to the consistency of heavy cream, remove from the heat.
• 4. In a large bowl, stir together the ricotta, spinach, eggs and pesto sauce.
• 5. In a rectangular glass baking dish, do the following layers (from bottom to top): -thin layer of sauce (bottom) -layer of noodles -optionally, another thin layer of sauce -optionally, another layer of noodles (at this point you should have used only 1/3 of the sauce) -the ricotta-spinach mixture -layer of noodles -layer of sauce -the leek and mushroom layer -the bacon (or other meat, poultry or fish) -layer of noodles -the remaining sauce -the shredded mozzarella -the grated parmesan (top)
• 6. Bake uncovered in a 350F oven for 1 hour or until the noodles are soft and the top is golden brown. The lasagna is best if covered with foil kept in the oven (turned off)for another 30 minutes before serving.