Almost Carb Free Spinach "Lasagna"

1 bag	chopped spinach	(squeezed and thawed)
1 qt	milk
1 pint	ricotta cheese	Use mascarpone if not worried about calories
1/2 cup	butter
1/2 cup	flour	For big lasagna pan
1 lb	grated cheese	Swiss &pecorino type (kashkaval) Or use cheddar cheese*
Seasonings	salt and ground nutmeg
	Parmesan cheese (If using cheddar)

The themes here are this:
1. Comply with Jewish food laws (no dairy and meat together)
2. Be as carb free as possible ie eliminate the tomatoes
3. Still be inviting for a picky nasty teenaged kid.

You make first bechamel sauce:
Melt butter or margarine. Add flour and stir all the time to prevent flourburning until flour is golden no more!
Add milk while stirring.
If you have the whisk even better it will prevent clumps, if not, you mightneed to sieve it (BTW whisk is a good technique to make clump free gravy).
Stir until milk comes to boil and then some more until consistency is like losse gravy (like in Denny's, OK?)
Turn off heat but leave in pot. Leave to cool for a few moments, and taste.
Add salt and ground nutmeg to taste.

Mix spinach and ricotta or mascarpone cheese. Taste and add salt and nutmeg to taste.

Now layer: Your first and last layers are bechamel and then spinach then sprinkle cheese. Repeat.
And then, bake at 375 for about 1 hour or until golden brown.

Raya Tarab

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