Ingredients Jump to Instructions ↓

  1. 2/3 package(s) (16-ounce, about 12 noodles)

  2. lasagna noodles

  3. salt

  4. 1 small onion

  5. 2 medium bunches spinach , about 1 1/2 pounds

  6. olive or salad oil

  7. 1 container(s) (32-ounce)

  8. part-skim ricotta cheese

  9. 1/4 cup(s) grated Parmesan cheese

  10. 1/8 teaspoon(s) ground nutmeg

  11. 2 large eggs

  12. 2 tablespoon(s) all-purpose flour

  13. 2 3/4 cup(s) low-fat milk (1%)

  14. 1/8 teaspoon(s) white pepper

  15. 2 tablespoon(s) parsley , chopped

Instructions Jump to Ingredients ↑

  1. Prepare lasagna noodles as label directs using 2 teaspoons salt in water; drain.

  2. Meanwhile, finely chop onion. Remove tough stems from spinach. Rinse spinach well to remove any sand. In 12-inch skillet over medium heat, in 2 tablespoons hot olive or salad oil, cook onion until tender but not browned; add spinach and 1/4 teaspoon salt. Cook over high heat until spinach wilts; set aside.

  3. In medium bowl, mix ricotta, Parmesan, nutmeg, eggs, and 3/4 teaspoon salt; set aside.

  4. Prepare sauce: In 3-quart saucepan over medium-high heat, in 2 tablespoons hot olive or salad oil, cook flour 1 minute. Gradually stir in milk, white pepper, and 1/2 teaspoon salt and cook, stirring constantly, until sauce boils and thickens slightly. Remove saucepan from heat.

  5. Preheat oven to 375 degrees F. In 13" by 9" glass baking dish, arrange one-third of lasagna noodles, overlapping to fit. Spread half of ricotta mixture over noodles. Drain off liquid from spinach if any; spoon half of the spinach over ricotta mixture; then top with one-third of the sauce. Repeat layering. Top with remaining noodles, then remaining sauce.

  6. Bake lasagna, covered, 40 minutes or until hot and bubbly. Remove lasagna from oven; let stand 10 minutes for easier serving. Sprinkle with chopped parsley.


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