Spinach Lasagna with Bechamel Sauce

Preheat oven to 375 degrees. In a medium bowl, mix together ricotta or cottage cheese, Parmesan cheese and spinach; set aside. Cook lasagna noodles in boiling water until slightly chewy, about 10 minutes. Drain, rinse with cold water and set aside. While lasagna noodles cook, prepare bechamel sauce. In a saucepan, bring milk to a boil. While milk is heating, melt butter in another saucepan over medium heat. Gradually sprinkle flour into melted butter, whisking after each addition. Reduce heat to medium-low; cook flour until foaming but not brown, about 3 minutes. Remove saucepan from heat; add boiling milk all at once, stirring constantly (mixture will bubble). When bubbling stops, set saucepan back on medium heat and bring to a boil. Cook 5 minutes, stirring constantly. Sauce should be thick and smooth. Season with salt, pepper and nutmeg. Cover and set aside. Spray a 9- by 13-inch baking pan with nonstick cooking spray. Spread 1/3 of bechamel sauce evenly on bottom of pan. Place lasagna noodles on top of bechamel layer to cover. Spread half of ricotta mixture evenly on noodles. Top with half of remaining bechamel sauce. Place another layer of lasagna noodles on top of bechamel sauce. Cover noodles with 1 cup spaghetti sauce and 1 1/2 cups mozzarella cheese. Cover cheese with another layer of lasagna noodles. Spread remaining ricotta mixture over noodles. Spread remaining bechamel sauce over ricotta mixture. Top with another layer of lasagna noodles. Top noodles with remaining spaghetti sauce, mozzarella cheese and Parmesan cheese. Salt and pepper to taste. Cover pan with foil; bake 20 minutes. Let stand 10 to 15 minutes before slicing and serving. Makes 12 servings.