EASY SPINACH LASAGNA
1 Tbs olive oil
¼ cup finely chopped onion
3 Tbs flour
4 cups 1% milk
15 ounce container fat-free ricotta cheese
10 ounce package frozen chopped spinach, thawed and squeezed dry
1 large egg white
¼ tsp ground nutmeg
9 no-boil lasagna noodles
1. Preheat oven to 400°F.
2. Heat oil in a nonstick saucepan over medium-high heat. Add the onion and cook until slightly wilted, about 3 minutes. Add flour, stirring until blended. Whisk in milk and bring to a boil. Boil until the white sauce thickens, about 5 minutes. Remove from the heat.
3. Meanwhile, combine the ricotta cheese, spinach, egg white and nutmeg in a bowl. Spoon 1 cup of the sauce onto the bottom of an 11×7-inch baking dish. Arrange 3 noodles over the sauce. Spread ½ of the ricotta mixture evenly over the noodles. Top with 1 cup sauce. Layer 3 more noodles, the remaining ricotta mixture, and 1 cup sauce. Top with the remaining noodles and sauce. Bake, uncovered, until hot and bubbly, 20-25 minutes.
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