Spinach Lasagna with Michael's Home Cooking

Spinach Lasagna is a lighter version of Lasagne and a nice change.
Ingredients:
2 Tablespoons olive oil
1/2 cup onion
salt
1 garlic clove
1 pound spinach
2 Tablespoons butter
2 Tablespoons plain flour
1/2 teaspoon kosher salt (1/4 teaspoon fine salt)
1/4 teaspoon pepper
2 cups whole milk
1/8 teaspoon nutmeg
1/2 cup parmesan
2 Tablespoons olive oil
1 medium/small zucchini
salt
lasagne noodles
1 cup mozzarella (4 ounces)
1/4 cup romano
Heat oven to 375F
Heat olive oil in pan and cook salted onions till soft.
Add your spinach and cook till soft, about 5 minutes
Cool spinach and squeeze out as much water as you can.
Melt butter and cook flour for a minute, then add your salt/pepper and milk. Cook until it boils, then add your nutmeg and parmesan. Set aside.
Heat 2 tablespoons oil in skillet and fry zucchini slices for two minutes per side and then salt when you remove them.
This makes a 8 X 8 size pan of lasagne.
Will serve up to 4 people.
I forgot to add my oregano leaves in the sauce, so I put a few on top. I would add the leaves in the sauce when it has cooled down.
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