Homemade LasagnaSubmitted by: TATERS82
IntroductionInspired by Giada de Laurentiis Inspired by Giada de Laurentiis
9 Whole wheat lasagna noodles, cooked
2 1/2 Tbsp Unsalted butter
1/4 cup All-purpose flour
1 1/2 cups skim milk
5 cups (2 jars) pasta sauce
1 lb Lean ground beef
1.5 lbs Part-skim ricotta cheese
10-oz package chopped frozen spinach, thawed and squeezed dry
3 cups part-skim mozzarella cheese
1/4 cup shredded parmesan cheese
Preheat oven to 375 F
Melt butter over medium heat in 2 quart sauce pan. Whisk in flour until smooth. Slowly whisk in milk to avoid clumps. Continue whisking and simmer over medium heat for about 10 minutes or until sauce coats back of a wooden spoon. Remove from heat and set aside to cool.
Brown meat in skillet over medium heat, seasoning with salt, pepper, and garlic powder. Drain fat and set aside.
Combine ricotta and eggs in medium bowl, seasoning with salt, pepper, and garlic powder, and mix well. Stir in spinach.
Add pasta sauce to cooled white sauce and stir.
Spread about 1/4 of the pasta sauce in the bottom of a 13 x 9 baking pan. Arrange 3 noodles over sauce. Spread all of ricotta mixture over noodles. Arrange 3 more noodles on top of ricotta. Spread 1/4 of the sauce over noodles. Spread all the meat over the noodles, then 1/2 the mozzarella. Cover with another 1/4 of the sauce. Arrange last 3 noodles, then top with remaining sauce, mozzarella, and parmesan.
Spray aluminum foil with cooking spray (to prevent sticking to cheese) and cover lasagna with foil. Bake for 30 minutes, or until bubbling. Remove foil and bake another 15 minutes. Broil 2-3 minutes, until cheese is slightly golden.
Number of Servings: 12
Recipe submitted by SparkPeople user TATERS82.