Creamy Spinach Lasagna

Creamy Spinach Lasagna Recipe
Becky Luigart-Stayner
The mild flavor and creamy texture of this spinach lasagna will appeal to kids and adults alike. You may want to reduce or increase the pepper amounts according to your family's preferences.

Yield:

8 servings (serving size: 1 piece)

Recipe from

Nutritional Information

Calories 328
Caloriesfromfat 25 %
Fat 9.3 g
Satfat 3.8 g
Monofat 3.6 g
Polyfat 1.2 g
Protein 17.3 g
Carbohydrate 45.6 g
Fiber 6.9 g
Cholesterol 19 mg
Iron 3.1 mg
Sodium 726 mg
Calcium 371 mg

Ingredients

1 tablespoon olive oil
2 1/4 cups chopped onion (about 2 medium)
2 garlic cloves, minced
1 (16-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 cups 2% reduced-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 (26-ounce) jar marinara sauce, divided
Cooking spray
12 cooked whole wheat lasagna noodles, divided
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
Parsley sprigs (optional)

Preparation

Preheat oven to 375°.

Heat oil in a large skillet over medium heat. Add onion; cook 10 minutes or until onion is browned, stirring occasionally. Stir in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, black pepper, and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.

Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of spinach mixture. Top with 3 lasagna noodles, 1 cup marinara sauce, and 3/4 cup cheese. Layer 3 more lasagna noodles, remaining spinach mixture, and remaining 3 lasagna noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup cheese. Bake at 375° for 50 minutes or until lasagna is browned on top. Garnish with parsley sprigs, if desired.

Note:

Lorrie Hulston Corvin,

March 2006
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