Skinny spinach lasagna

Milk, 1%, 2 cup
Flour, white 3 tbsp
Butter, unsalted, 2 tbsp
6 no bake Lasagna Noodles
Red Ripe Tomatoes, 5 plum tomato
Spinach, fresh, 2 cup
Nutmeg, ground, .25 tsp
Salt, .5 tsp
Pepper, black, .5 tsp
Garlic powder, 1 tsp
Parmesan Cheese, grated, .25 cup
Mozzarella 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.