I changed the recipe very little, using two 12 oz. packages of spinach, adding some fresh squash and zucchini from Darren's grandmother's garden, and omitting the peas. It is great, but it makes a lot. I think next time, I will make it in two 8x8 pans and freeze half for later. It is a little labor intensive, so it would be nice to enjoy it a second time without all of the work!
I started by slicing all of the vegetables, grating the mozzarella, and mixing up the ricotta mixture.
Then I started working on the sauce by cooking a little garlic in some olive oil. I cheat and use that stuff in the jar that's already chopped.
Then I add the flour, whisk in the milk, and cook the sauce until thick.
Then I baked it according to the directions and had a feast! It is actually better on the second or third day, so I will definitely see what freezing adds to the mix next time I make it. Eat up!