1 package whole wheat lasagna noodles
2 bags frozen chopped spinach
As many minced garlic cloves as you like
1 chopped onion
Oregano and basil to taste
Freshly ground pepper
2 16-oz. containers fat-free ricotta
1 8-oz. pkg. part-skim mozzarella
2 cups skim or 1% milk
4 Tbs. butter
4 Tbs. Wondra flour
Cook noodles and rinse with cold water.
Defrost spinach and squeeze out excess moisture. Saute with chopped onion and garlic, set aside.
Melt butter, stir in flour. Add milk, salt to taste, fresh pepper. Bring to boil, reduce heat and simmer till thickened.
In a bowl, blend ricotta, half the mozzarella, 2 eggs, basil, oregano.
Spray a 9 x 13" (or thereabouts) lasagne pan with oil spray. Spread a thin layer of white sauce on the bottom, then layer noodles, spinach, cheese, sauce, noodles, spinach, cheese, sauce, noodles. Top with remaining sauce. Cover with foil, bake at 350 degrees for about 45 minutes. Uncover, sprinkle with remaining mozzarella, and cook another 20-30 minutes.
(Feel free to adjust seasonings to taste.)
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