Skinny spinach lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Milk, 1%, 2 cupFlour, white 3 tbspButter, unsalted, 2 tbsp6 no bake Lasagna NoodlesRed Ripe Tomatoes, 5 plum tomatoSpinach, fresh, 2 cupNutmeg, ground, .25 tspSalt, .5 tspPepper, black, .5 tspGarlic powder, 1 tspParmesan Cheese, grated, .25 cupMozzarella Fat Free Shredded Cheese, .5 cup bottled Marinara Sauce 1 cup
Preheat oven to 350 degrees. Melt butter in a heavy bottomed saucepan. Add flour and whisk- cook until slightly browned (will be very lumpy). Slowly poutr in a little milk, whisk quickly to start dissolving lumps. Add remaining milk and whisk constantly until mixture is thickened. Remove from heat and add pepper, and nutmeg., stir in well. While sauce is cooling, slice tomatoes into 1/4 inch rounds. Pour a small amount of sauce into bottom of a brownie pan that has been sprayed with cooking spray. Place 2 noodles into bottom of pan. Place 1 cup of spinach on top of noodles, Layer tomato rounds completely on top of spinach. Grind sea salt on top of tomatoes (about 10 grinds) Top with 1/2 of the bechamel sauce, then 1/2 of the mozzarella cheese. Layer on 2 more noodles, and repeat above steps (spinach, tomatoes, salt, sauce, cheese). Top with remaining 2 noodles, then marinara sauce, and finally parmesan. Spray a piece of foil on one side with cooking spray & place over top. Bake for 45 minutes. Remove foil & return to oven. Bake an additional 10 minutes, or until top is slightly brown and lasagna is bubbly. Allow to cool 15 minutes, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JAMIEMONSTER.
Number of Servings: 4
Recipe submitted by SparkPeople user JAMIEMONSTER.
Nutritional Info Amount Per Serving
- Calories: 288.5
- Total Fat: 10.8 g
- Cholesterol: 29.1 mg
- Sodium: 843.3 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 3.0 g
- Protein: 15.3 g
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