Green And White Lasagna

• 2 tablespoons reduced-calorie margarine
• 1 1/2 tablespoons flour
• 1 1/2 cups evaporated skim milk
• 1/4 teaspoon black pepper
• 1 pinch nutmeg
• 9 ounces shredded Fontina cheese (reserve 2 TB)
• 2 cups drained thawed frozen chopped spinach (1-10 oz pkg)
• 2 cups drained thawed frozen chopped broccoli (1-10 oz pkg)
• 12 ounces rinced drained cooked cannellini beans
• 1/2 cup chopped roasted red pepper (reserve 2 TB)
• 9 ounces lasagna noodles, cooked and drained (9 noodles)

1. Cheese sauce: In medium saucepan, melt margarine.
2. Stir in flour.
3. Cook, stirring constantly (2 minutes).
4. Whisk in milk, black pepper and nutmeg;cook, stirring constantly, until mixture comes to a boil an thickens.
5. Remove from heat and stir in cheese; continue cooking until cheese melts and mixture is smooth.
6. Preheat oven to 350-degrees F.
7. Spray a 13" x 9" pan with cooking spray.
8. In medium bowl, combine spinach, broccoli, cannellini beans and red pepper.
9. Arrange 1/3 of the lasagna noodles (3 noodles) in prepared pan, spread with 1/3 of vegetable mixture; top with 1/3 of the cheese sauce.
10. Repeat layering twice, ending with cheese sauce.
11. Sprinkle reserved cheese and red pepper on top.
12. Cover with foil and bake 30 minutes; remove foil and bake 10 minutes longer.
13. Let stand 10 minutes before serving.

margarine, flour, milk, black pepper, nutmeg, fontina cheese, broccoli, beans, red pepper, lasagna noodles

Taken from www.food.com/recipe/green-and-white-lasagna-42871 (may not work)