Spinach Lasagne with Béchamel sauce

Lasagne:
1 cup ricotta or cottage cheese
2 T Parmesan cheese
2 10-oz packages frozen spinach, thawed and squeezed dry
12 oz lasagne noodles
2 c spaghetti sauce
12 oz shredded mozzarella cheese (about 3 c)
2 c Béchamel sauce (recipe follows)

Preheat oven to 350° F. In a medium bowl, mix together ricotta, Parmesan and spinach. Set aside.
Cook lasagne noodles in boiling water until slightly chewy, about 10 minutes.
Meanwhile, prepare Béchamel sauce. Cover and set aside.
Drain lasagne noodles and rinse with cold water.
Evenly spread the following layers in a lightly greased 9x13 baking pan:

1. first third of Béchamel
2. noodles
3. first half of ricotta
4. second third of Béchamel
5. noodles
6. half of spaghetti sauce
7. half of mozzarella
8. noodles
9. ricotta
10. last third of Béchamel
11. noodles
12. other half of spaghetti sauce
13. other half of mozzarella

Cover pan with foil (sprayed with nonstick spray) and place in oven for 30 minutes. Let stand 10 minutes before slicing. Twelve 300-calorie servings.

Béchamel sauce:
2 c milk, almost boiling
3 T butter
4 T flour
salt and pepper to taste
dash of nutmeg

Melt butter in saucepan over medium heat. When foam subsides, sprinkle flour into butter, whisking all the while. Cook flour until foaming but not brown, about 3 minutes. Remove saucepan from heat; add hot milk all at once and stir until bubbling subsides. Replace on heat and bring to boil for 5 minutes, stirring constantly. Sauce should be thick and smooth. Season to taste.