This is a dish that I had about forty years ago.
I had to figure out this recipe.
This is a rich meal so I usually serve it with a vinaigrette salad.
Grilled or boiled shrimp is nice on the salad.
You do need an extra deep lasagna pan.
12 to 16 lasagna noodles or enough for three layers plus a forth for the top.
One small chopped onion
3 tablespoons butter
3 ten ounce packages defrosted and squeezed dry chopped spinach
1/2 teaspoon salt
One pound shredded mozzarella cheese
1/2 pound Muenster cheese
1/2 pound provolone cheese
One cup sour cream
One large egg
1/2 cup flour
8 tablespoons butter
2 teaspoons instant chicken bouillon
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
2 cups milk
2 cups half and half
One cup grated Parmesan cheese plus more for the topping
Cook the noodles according to the box directions
I prefer fresh pasta.
Saute the onion in the butter till soft but not brown.
Mix in the squeezed spinach, mozzarella cheese, sour cream, salt and the egg.
Melt the 8 tablespoons butter and stir in the flour.
Cook till the flour has absorbed all the butter.
Add the bouillon.
Start adding the milk and half and half but stir in a little at a time to make sure you do not have lumps
Bring to a boil and stir constantly
Boil for two minutes.
Add the Parmesan cheese and nutmeg
Take off the heat, the sauce will be thin.
It will thicken up
Layer some sauce on the bottom of the pan
Add a layer of noodles
1/3 of the spinach mixture
1/3 of the Muenster and provolone cheese
3/4 cup sauce
Repeat for two more layers
Top with more sauce and a sprinkle of parmesan cheese
Cover with non stick foil
Bake at 350 degrees about 30 minutes on the center shelf
Uncover and bake another ten minutes till the top is very light brown and bubbly
This lasagna has to stand out for about ten minutes to set or else it is impossible to cut.
If you make this in advance it must come to room temperature before you cook it or else the bottom burns and it becomes dry.