Spinach Lasagna

In a saucepan, bring 1 inch of water to a boil. Reduce heat and add the spinach, stirring until wilted and tender. Then drain the spinach in a colander. Squeeze water from spinach and chop fine.

In a skillet, melt 3 tablespoons butter over low heat. Chop 1 clove garlic and the green onions and add to the butter. Cook for 2 minutes. Stir in the spinach and season with sea salt and freshly ground pepper. Once the mixture is combined, remove from heat and let cool. Set aside.

In a saucepan, make a white sauce by melting 3 tablespoons butter over medium heat. Add flour, a tablespoon at a time, while whisking to keep smooth. When the butter and flour are creamy, stir in milk slowly and increase heat. Cook, making sure it doesn’t boil, until thickened. Add 1/2 cup Parmesan cheese and stir until melted. Salt and pepper to taste. Remove from heat and set aside.

Preheat oven to 375 degrees F. Cook egg noodles according to package directions. Drain noodles and put them in a large bowl. Add the white sauce, basil, oregano, 1 tablespoon olive oil and remaining Parmesan cheese. Mix well.

Lightly grease an 8-inch square baking dish. Layer in half of the noodle mixture and press lightly with a spatula. Sprinkle 1/2 of shredded Gruyere cheese on top of egg noodle mixture. Spread the spinach mixture on top of cheese and then add the remaining noodle mixture. Press lightly with a spatula. Sprinkle the top with the remaining Gruyere.

Cover pan with aluminum foil and bake for 30 minutes. Remove from oven.

In a skillet, melt the salted butter. Add bread crumbs and saute until lightly browned and crisp. Add parsley and season with salt and pepper, to taste. Sprinkle seasoned bread crumbs on top of baked lasagna. Drizzle with remaining olive oil. Bake, uncovered, for 5 more minutes. Remove from oven, slice and serve.