Vegetable Lasagna I Recipe

• 8 lasagna noodles
• 2 (28 ounce.) cans peeled, whole tomatoes
• 2 tbsp. extra virgin olive oil
• 1 tbsp. finely chopped garlic
• 3 tbsp. minced parsley
• Salt and freshly grnd pepper
• 3 c. skim lowfat milk
• 6 tbsp. butter
• 1/4 c. all-purpose flour
• 1/2 teaspoon nutmeg
• 1 c. part-skim ricotta cheese
• 1/2 c. grated part-skim Mozzarella cheese
• 1 (10 ounce.) pkg. frzn spinach, thawed

1. Cook lasagna noodles, drain and lay flat.
2. Drain tomatoes and crush.
3. Heat extra virgin olive oil in a heavy saucepan, add in garlic and cook over low heat for 3 min.
4. Add in liquid removed tomatoes, 2 Tbsp.
5. of parsley and pepper to taste.
6. Raise heat to medium and cook tomato sauce, stirring occasionally for 10 min, set aside.
7. To make a bechamel sauce, heat lowfat milk in a saucepan till very warm.
8. Heat butter in another saucepan over low heat, add in flour to melted butter and whisk till a smooth paste forms.
9. Pour in warm lowfat milk and whisk constantly for 3 min or possibly till sauce thickens.
10. Add in nutmeg, salt and pepper to taste.
11. Remove from heat, whisk in ricotta.
12. To assemble lasagna, spread 1/2 c. tomato sauce over the bottom of a 9 x 13 inch baking pan, cover sauce with 4 lasagna noodles, overlapping slightly.
13. Spoon half of bechamel sauce proportionately over the noodles, add in the spinach.
14. Cover with noodles, repeat layers.
15. Sprinkle with Mozzarella.
16. Cover with foil, bake for 30 min at 325 degrees.
17. Uncover and bake for 15 min more.
18. Remove from oven and let rest for 10 min before serving.
19. Serves 8 to 10.

noodles, tomatoes, extra virgin olive oil, garlic, parsley, salt, milk, butter, allpurpose, nutmeg, ricotta cheese, mozzarella cheese, frzn spinach

Taken from cookeatshare.com/recipes/vegetable-lasagna-i-18053 (may not work)