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Spinach Lasagna

Yield 8 servings.

Ingredients

  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 2 cups chopped onion
  • 3 tablespoons margarine, melted
  • 1 teaspoon minced garlic
  • 1/4 cup minced fresh parsley
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup margarine
  • 1/3 cup all-purpose flour
  • 2 cups half-and-half
  • 1 cup canned ready-to-serve chicken broth
  • 1 tablespoon lemon juice
  • 12 cooked lasagna noodles
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • 1 1/3 cups grated Parmesan cheese, divided

Nutrition Information

  • calories 562
  • caloriesfromfat 57 %
  • fat 35.4 g
  • satfat 16 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 23.1 g
  • carbohydrate 38.2 g
  • fiber 0.0 g
  • cholesterol 59 mg
  • iron 0.0 mg
  • sodium 1436 mg
  • calcium 0.0 mg

How to Make It

  1. Press spinach between layers of paper towels, squeezing until barely moist. Saute onion in 3 tablespoons margarine in a skillet over medium heat until tender. Add garlic; saute 1 minute. Stir in spinach, parsley, 1/4 teaspoon salt, pepper, and nutmeg. Remove from heat. Melt 1/3 cup margarine in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add half-and-half and broth; cook over medium heat, stirring constantly, until mixture is thickened. Add lemon juice and remaining 1/2 teaspoon salt.

  2. Spread 1/4 cup sauce in a greased 13- x 9- x 2-inch baking dish. Arrange 3 lasagna noodles over sauce. Layer with one-third of spinach mixture, 1/2 cup Monterey Jack cheese, 1/3 cup Parmesan cheese, 2/3 cup sauce, and 3 lasagna noodles. Repeat layers twice, beginning with spinach mixture. Top with remaining 1 cup sauce, 1/2 cup Monterey Jack cheese, and 1/3 cup Parmesan cheese. Bake, uncovered, at 350° for 30 minutes.

Light and Luscious