1/4 cup butter or margarine

1/4 cup all-purpose flour

1 1/2 teaspoon salt

2 1/2 cups milk

2 pkgs (10 oz. each) frozen chopped spinach, cooked and drained

1/2 teaspoon ground mace or nutmeg

9 lasagna noodles, cooked

1 cup ricotta cheese or creamed cottage cheese

2 hard-cooked eggs, sliced

grated Parmesan cheese

Melt butter in saucepan and stir in flour and salt until smooth and well blended. Gradually add milk, cook and stir until sauce begins to bubble. Continue to cook, stirring constantly, over low heat for 5 minutes. Combine 2 cups of sauce with spinach and mace or nutmeg and set aside. Pour half the remaining sauce into a greased 12x8x2-inch glass baking dish and cover with 3 lasagna noodles. Spread half the spinach mixture over noodles, dot with half the ricotta cheese and slices of 1 egg. Repeat layer of noodles, spinach, cottage cheese, and egg. Top with remaining 3-noodles and pour remaining sauce over noodles. Sprinkle with Parmesan cheese and bake in a 375 degree oven for 35 minutes or until hot and bubbly. Let spinach lasagna stand at least 10 minutes before serving. This spinach lasagna makes five servings.

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