Spinach Three-Cheese Lasagna
8 1/2 ounces [240 g] Mozzarella cheese 8 1/2 ounces [240 g] Ricotta cheese 2 cups [500 mL] white sauce 7 ounces [200 g] oven-ready lasagna noodles 8 1/2 ounces [240 g] fresh spinach, boiled then drained 3 1/2 ounces [100 g] pine nuts 3 1/2 ounces [100 g] grated Parmesan cheese 2 tablespoons + 2 teaspoons [40 g] butter Preheat oven to 375°F [190°C]. Dice Mozzarella cheese; crush Ricotta cheese. Coat the bottom of a long enough to fit lasagna noodles rectangular baking dish with half of white sauce. Top with 1/3rd of lasagna noodles, side-by-side. Sprinkle all over with half of Mozzarella dices and crushed Ricotta cheese. Evenly top with spinach, then with half of pine nuts. Top with another 1/3rd of lasagna noodles; coat with remaining white sauce. Top with remaining Mozzarella dices, crushed Ricotta cheese and pine nuts. Cover with remaining lasagna noodles. Coat with remaining white sauce then sprinkle with grated Parmesan cheese. Evenly top with knobs of butter. Bake into preheated oven, for approximately 25 minutes, until golden.