Spinach Mushroom Lasagna
Ingredients
- 6 oz lasagna noodles (6 noodles)
- 1-1/2 cups skim milk
- 3 tbsp unbleached all-purpose flour
- 2 whole Garlic clove minced
- 1 lb fresh spinach chopped without stems or 1 10-oz. package frozen chopped spinach, thawed, drained
- 3 or 4 tbsp grated Parmesan cheese
- 2 cups marinara sauce
- 8 oz fresh mushrooms sliced
Instructions
- Preheat oven to 400°F (205°C). Cook lasagna noodles in boiling water in a large saucepan until tender but firm, 8 to 10 minutes. Drain, rinse and keep in cold water until ready to use.
- In a medium-size saucepan, blend milk, flour and garlic. Cook over medium heat, stirring, until thick. Reduce heat and simmer 2 to 3 minutes.
- Remove from heat, add spinach and 2 tablespoons Parmesan cheese.
- Spread 2 or 3 tablespoons sauce on bottom of an 8-inch-square baking dish. Place lasagna strips on bottom and trim edges. Spread 2 tablespoons sauce over noodles and add half of spinach mixture with half of mushrooms. Pour 1/4 cup of sauce over mushrooms and sprinkle with half of remaining cheese. Repeat for second layer ending with remaining sauce and cheese.
- Bake in preheated oven 30 minutes. Let stand about 10 to 15 minutes to make cutting easier.