No-Boil Spinach Lasagna

Ingredients

• 6 no-boil lasagna noodles
• 8 oz fresh spinach, chopped
• 1 ½ cup ricotta cheese
• 1 ½ cup shredded mozzarella cheese
• 1/8 tsp salt
• 1/8 tsp pepper
• ½ tsp dried oregano
• FOR THE BECHAMEL:
  • 2 Tbsps olive oil
  • 2 Tbsps all purpose flour
  • 1 ¼ cup soy milk
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • ¼ pepper, freshly ground

Directions

1. To make bechamel : Heat some olive oil for about 10 seconds. Add the all purpose flour and whisk vigorously until it forms a roux and continue cooking for about 1-2 minutes. Take off the flame, add a little soy milk and stir to get a smooth paste. Then add the rest of the milk and whisk until smooth. Return to heat for about 3-5 minutes, stirring with a wooden spoon until the sauce thickens. Add nutmeg, salt and pepper.
2. Mix ricotta, salt, pepper, oregano and chopped spinach and set aside.
3. Grease a 6 cup baking dish. Spread some bechamel at the bottom. Layer with 2 lasagna noodles broken in halves. Overlap the noodles to cover the bottom of the dish. Spread some ricotta mixture on top and sprinkle with mozzarella cheese.
4. Add the lasagna noodles, bechamel, ricotta mix and mozzarella cheese for the next layer.
5. Top with a layer of lasagna noodles, bechamel and mozzarella.
6. Add about 1/4 cup water and bake covered with aluminum foil at 375F for about 30 minutes. Bake uncovered for an additional 10 minutes till it is bubbly and slightly browned.