Ingredients Jump to Instructions ↓

  1. 2 Tbsp stick butter

  2. 3 Tbsp flour

  3. 11/2 cups 1% lowfat milk

  4. Pinch ground nutmeg

  5. Pinch salt

  6. 8 oven-ready no-boil lasagna noodles


  8. 1 small yellow onion, cut up

  9. 1 lb ground chicken

  10. 1 cup frozen cut-leaf spinach, thawed

  11. 1/2 cup part-skim ricotta cheese

  12. 1/4 cup grated Parmesan cheese

  13. 1 large egg

  14. 1/2 tsp ground nutmeg

  15. 1/2 tsp salt

  16. 2 cups bottled spaghetti sauce

  17. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Melt butter in a 1-qt saucepan. Add flour; stir over medium heat 1 to 2 minutes. Whisk in milk, nutmeg and salt. Bring to a low boil and cook, whisking often, 3 minutes, or until thickened. Remove from heat and cover surface with plastic wrap to keep a skin from forming.

  2. Soak noodles in hot water for 10 minutes.

  3. Filling: Finely chop onion in a food processor. Add remaining Filling ingredients; process until blended. Stir in 1⁄2 cup white sauce.

  4. Heat oven to 375°F. Have a 13 x 9-in. baking dish ready.

  5. Drain noodles; cut in half crosswise. Top each half with 3 Tbsp Filling, then roll up.

  6. Spread 1⁄2 cup spaghetti sauce in baking dish. Arrange noodle rolls in 2 long rows on top. Spread with remaining spaghetti sauce, then spoon on rest of white sauce. Sprinkle with Parmesan cheese.

  7. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until cheese just begins to brown.


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