Greens Lasagna with Bechemel Sauce

Method

1. 01

   Peel and mince the onion and carrot.

2. 02

   Mince the celery.

3. 03

   Heat the veggies and spices with the milk until boiling and then cover and remove from heat.

4. 04

   Let steep for 30 minutes.

5. 05

   In the meantime, clean and steam the beet greens and then drain and let cool.

6. 06

   Squeeze out the moisture from the leaves and then mince.

7. 07

   Cook the pasta noodles and then drain and rinse off the excess starch in the sink.

8. 08

   Return to the sauce at this point.

9. 09

   Pass the bechemel sauce veggies through a strainer and reserve the liquid for the sauce.

10. 10

    I saved the veggies, hoping to find a use for them later on in the week, and that recipe is also in this collection.

11. 11

    Lightly oil a 9 x 9 inch lasagna pan and then place one row of noodles in the bottom.

12. 12

    Spread half of the beet greens on the noodles and then top with cottage cheese.

13. 13

    Add a layer of noodles, followed by another layer of beet greens, and the mozzarella.

14. 14

    Add the final layer of noodles before making the final sauce.

15. 15

    Melt the margarine in a small pan and then add the flour.

16. 16

    Stir with a whisk until it turns deep brown.

17. 17

    Slowly add the bechemel sauce and continue to whisk until you have a thick sauce.

18. 18

    Season with salt and pepper and then pour over the lasagna.

19. 19

    Bake the lasagna at 350 oF for about 45 minutes.

20. 20

    Remove from the oven and let cool for 15 minutes.