Ingredients: |
Ingredients: Tomato Sauce:
½ tbsp. olive oil
1 small onion, minced
2 cloves garlic, minced
1 tsp. dried organo
½ tsp. salt
¼ tsp. freshly ground black pepper
2 (28 oz.) cans plum tomatoes
½ c. chopped fresh flat leaf parsley
Bechamel Sauce:
1 tbsp. margarine
1 tbsp. all-purpose white flour
1 c. skim milk
salt and pepper to taste
Filling:
12 oz. fresh spinach
2 c. low-fat ricotta cheese
½ c. egg substitue or 2 large eggs beaten
2 cloves garlic, minced
½ c. grated parmesan cheese
salt & pepper
1 lb. lasagna noodles, cooked and drained
1-2 c. grated mozzarella
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Directions: |
Directions:Preheat oven to 350º. Spray 9x13 baking pan with nonstick cooking spray. To make Tomato Sauce: Heat the oil over medium heat in a large saucepan. Cook the onion and garlic, stirring, for 3 mins. Add oregano, salt and pepper and tomatoes. Cook over medium heat until mixture thickens, about 45 mins. Using the back of a wooden spoon, mash the tomatoes as they cook. Add parsley, set aside. To make the Bechamel Sauce: Melt the margarine in a small saucepan ove medium heat. Whisk in flour and cook for 30 seconds. Slowly add the milk, whisking and cooking until thickened, for abou 10 mins. Add salt & pepper, set aside. To make filling: steam spinach until wilted. Drain, squeeze out any excess water and chop coarsely. Transfer to a mixing bowl. Add ricotta, egg substitue (or eggs) garlic, parmesan cheese, salt and pepper mix well, set aside. Spread half of the Bechamel sauce over the bottom of the pan. Layer one quarter noodles over the sauce overlapping slightly. Spread half of the tomato sauce over the noodles and top with half of the mozzarella. Layer another one-quarter of the noodles and spread with half of the spinach mixture. Continue layering until ingredients are all used. Spreading the remaining Bechamel sauce over the top. Cover with foil. Bake for 20 mins. remove the foil and continue baking until bubbly for abou 15 mins more. Remove from oven and serve. |
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