You're going to love these layers of noodles stuffed with ricotta cheese, sautéed garlicky spinach, and roasted tomatoes with a creamy Bechamel sauce. Try my spinach and tomato lasagna for dinner tonight.
Mix ricotta, grated Romano cheese, eggs, sugar and pepper together until well blended and place in the refrigerator until needed.
Slice tomatoes, season with salt pepper and grated romano cheese and roast at 350 degrees for 15 minutes.
In a saucepan melt the butter, then add in flour. Stir mixture over low heat until it begins to smell a little like bread (as the flour cooks). Be careful not to let the mixture burn.
In another sauce pan heat the vegetable stock until almost boiling, then add it to the butter / flour mixture (roux). Mix well getting all of the roux stuck in the corners blended in.
Add in the milk, romano cheese and black pepper. Allow to simmer for 5 minutes, mixture will thicken as it simmers. If needed add additional milk or water to thin out your sauce. Allow sauce to cool but don't refrigerate it!
In a large skillet or sauce pan add olive oil, garlic and spinach leaves and allow garlic to saute as spinach reduces.
When the spinach is fully cooked place in a colander and let the liquid drain. Squeeze out any remaining liquid and set the spinach aside until needed.
Start by placing enough bechamel sauce to cover the bottom of your lasagna pan, then add a layer of lasagna noodles
Add a layer of ricotta cheese (on e third of the mixture) a little of the bechamel sauce and then another layer of noodles.
Add another layer of ricotta topped with the cooked spinach, top with bechamel sauce. then add another layer of noodles
Add the rest of the ricotta cheese and top with the roasted tomatoes (reserve 6 slices for the top of the lasagna), bechamel sauce and a final layer of noodles.
Top the last layer of noodles with bechamel, and shredded mozzarella cheese.
Top with the reserved sliced tomatoes and sprinkle with romano cheese and chopped basil.
Bake at 350 degrees for 55-60. Allow lasagna to rest for 15-30 minutes before cutting.
If using dry noodles, you don't have to cook them, just add a little extra sauce under and over each layer of noodles, and allow the finished lasagna to sit 6-8 hours before baking