Yield:  8 servings Prep: 30 minutes  Bake: 50 minutes


We're a family of 5 and can usually get 2 full dinners from this awesome lasagna.  Love the fact I only have to cook once and my kids get greens twice in one week.

1 Tablespoon olive oil
2 ¼ cups chopped onion (about 2 medium)
2 garlic cloves, minced
1 (16 oz) package frozen chopped spinach, thawed, drained, and squeezed dry
1/3 cup flour (we use buckwheat flour) about 1 ½ ounces
3 cups milk
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground red pepper
1 (26-ounce) jar marinara sauce, divided
Cooking spray
12 cooking lasagna noodles, divided (We use rice pasta )
1 ½ cups (6 ounces) shredded mozzarella cheese, divided

1. Preheat oven to 375 degrees
2.  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 it’s tender.  Set aside.
3.  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.  
4.  Spread ½ cup marinara sauce in bottom of a 13x9-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 ¾ 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 ¾ cup cheese.  Bake at 375 degrees for 50 minutes or until lasagna is browned on top.  

1 piece=

Fat 9.3g         Carbs 45.6g
Protein 17.3g  Fiber 6.9g

Inspired by Cooking Light March 2006 page 258