Southwest Spinach Lasagna

• 12 pieces Lasagna Noodles
• 3 cans (15 Oz.) Fire Roasted Diced Tomatoes
• 5 Tablespoons Unsalted Butter
• 1 whole Onion, Chopped
• 2 cloves Garlic, Minced
• 2 teaspoons Chili Powder
• 3/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 pinch Cayenne Pepper
• 1/4 cups Flour
• 2 cups Half-and-half
• 2 cups Pepper Jack Cheese, Cubed, Plus A Little More For Topping
• 2 packages (10 Oz) Frozen Whole Leaf Spinach, Thawed, Extra Water Squeezed Out
• 2 whole Chipotle Peppers In Adobo Sauce, Minced

1. 1.
2. Submerge noodles in HOT tap water in a large bowl for 10 minutes (or until you need the noodles).
3. 2.
4. Heat the diced tomatoes in a medium saucepan over medium high heat till warmed through.
5. 3.
6. In another medium saucepan, melt the butter over medium high heat.
7. Add onions and cook, stirring until soft (3-4 minutes).
8. Add the garlic and all spices and cook, stirring, for a minute more.
9. Add 1/4 cup of flour and cook, stirring with a heavy wooden spoon, making a light roux, 2 minutes.
10. Gradually add the half-and-half and cook, stirring till thick, 2 -3 minutes.
11. Remove from heat.
12. Add cheese, stirring to incorporate.
13. Fold in spinach and chili peppers.
14. Adjust seasoning to taste.
15. 4.
16. Assemble: 1/3 Sauce 1/3 Noodles 1/2 Spinach mixture 1/3 Sauce 1/3 Noodles 1/2 Spinach Mixture 1/3 Noodles 1/3 Sauce
17. Sprinkle extra cheese over top.
18. 5.
19. Bake 30 minutes at 400 degrees F.

lasagna noodles, tomatoes, butter, onion, garlic, chili powder, salt, black pepper, cayenne pepper, flour, pepper, water, peppers

Taken from tastykitchen.com/recipes/main-courses/southwest-spinach-lasagna/ (may not work)