Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes 8 servings
* CALORIES 328(25% from fat); FAT 9.3g (sat 3.8g,mono 3.6g,poly 1.2g); IRON 3.1mg; CHOLESTEROL 19mg; CALCIUM 371mg; CARBOHYDRATE 45.6g; SODIUM 726mg; PROTEIN 17.3g; FIBER 6.9g
INGREDIENTS
1 tablespoon olive oil
2-1/4 cups chopped onion (I used 1-1/2 cups, about 1/2 large onion)
2 garlic cloves, minced
1 (16-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/3 cup all-purpose flour
3 cups 2% reduced-fat milk (I used fat free milk)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 (26-ounce) jar marinara sauce, divided (I used canned spaghetti sauce)
Cooking spray
12 cooked whole wheat lasagna noodles, divided
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
Parsley sprigs (optional)
Directions:
Preheat oven to 375°.
Heat oil in a large skillet over medium heat. Add onion; cook 10 minutes or until onion is browned, stirring occasionally. Stir in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, black pepper, and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.
Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of spinach mixture. Top with 3 lasagna noodles, 1 cup marinara sauce, and 3/4 cup cheese. Layer 3 more lasagna noodles, remaining spinach mixture, and remaining 3 lasagna noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup cheese. Bake at 375° for 50 minutes or until lasagna is browned on top. Garnish with parsley sprigs, if desired.