Spinach Lasagna

Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg

Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Ricotta Filling:
Salt and white pepper
1/4 cup extra-virgin olive oil
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs

1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan

Directions:

1. Make bechemel sauce.
2. Make tomato sauce.
3. Lay tomato sauce at bottom of lasagna pan.
4. Lay lasagna sheets in pyrex.
5. First layer: Ricotta and spinach.
6. Second layer: Ricotta and mozerrella.
7. Third layer: Ricotta and parmesan and spinach.
8. Top layer.
9. Cover with tomato sauce.
10. Bake 375 F for 30 min covered with aluminum foil. Bake 15-30 min uncovered.
11. Enjoy!