6 oz. Spinach
1 lb. Lasagna sheets, cooked
16 oz. Spaghetti Sauce, traditional (Can or Jar)
2 each Bay Leaves

1 lb. Lean Ground Beef (Ground Sirloin)
8 oz. Milk
4 oz. Heavy Cream
8 oz. Cottage Cheese (small curd)
8 oz. Ricotta Cheese
1 Tbsp. Parmesan Cheese
2 oz. Olive Oil
1 tsp. Fresh garlic, peeled and minced

In a hot pan, brown the ground beef. When the beef has browned, add half of the canned spaghetti sauce. In another hot pan with olive oil, add the spinach and season with Stax’s Seasoning. Braise the spinach and add the milk. Add the bay leaves to the spinach. Add enough roux to thicken the milk and spinach mixture. Add the heavy cream. Puree the spinach mixture in a blender or food processor and return the hot pan. Season the Béchamel sauce with Stax’s Seasoning and hold over a very low heat.

In a mixing bowl add the Ricotta cheese, cottage cheese, garlic, Stax’s Seasoning and olive oil. Mix well. In your baking pan, begin layering the lasagna sheets, the meat and the spaghetti sauce, fresh spinach and a thin layer of the cheese mixtures. Continue layering until all products are used finishing with a layer of the cheese mixture. Top the lasagna with the grated Parmesan cheese and bake in a 350 degree oven until done.

Place the lasagna portion in the center of the plate and garnish with some braised spinach and the spinach Béchamel sauce.