August 8, 2011

Red, White and Green Lasagna

Pasta

Prep time:

15 minutes

Cooking time:

30 minutes

“Rich ricotta cheese can really add to the total cost of this lasagna. To save both money and calories, substitute an equal amount of small-curd cottage cheese, either full fat or reduced fat.”

Ingredients

Serves 6

1 (10-ounce) package frozen chopped spinach, thawed
1 clove garlic, minced
2 green onions, chopped
1 3/4 cups ricotta cheese
1/2 cup grated Parmesan cheese
2 eggs
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 tablespoons dry white wine
3/4 cup milk
1/2 cup shredded Cheddar cheese
3 cups prepared meatless spaghetti sauce
8 ounces no-boil lasagna noodles

Directions

1
Squeeze excess water from spinach. Combine spinach, garlic, green onions, ricotta cheese, Parmesan and eggs in a large bowl; mix well.
2
Melt butter in a medium skillet over medium-low heat. Add flour. Stir well. Add wine and milk. Cook, stirring, until thick, about 3 minutes. Add Cheddar. Stir until Cheddar is melted.
3
Preheat oven to 425°F. Spoon half of spaghetti sauce into a medium baking pan. Layer half the noodles, the spinach mixture, noodles and remaining spaghetti sauce in pan.
4
Pour cheese sauce over prepared layers. Bake lasagna until browned and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

Variations(0)

Make My Own Version

Reviews(0)

Cookin' xpress!

You can save time by adding the cheese to condensed cream of mushroom soup instead of the white sauce in step 2.

Great Pairings

Poppy Seed Dressing with Salad Greens

Olive oil has a lot of flavor, especially extra virgin but at a price. Canola, peanut or plain vegetable oil makes a lighter and tasty base for this salad dressing, and will cost a fraction of what olive oil costs.

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