Delicious lasagna made lower-fat.
Preparation Time: 15 mins
Cooking Time: 1 hr
Yield: 8 x slices
Have Vegetarian Italian Sauce (see recipe link) and spinach pre-prepared.
Preheat oven to 350°F.
WHITE SAUCE: Melt buttery spread in a heavy based saucepan. Stir in flour, nutmeg and black pepper to form a smooth paste. Slowly add milk while cooking over low heat. Stir and cook until it just comes to boiling. Remove from heat.
LASAGNA: Pour a little of the prepared white sauce into the bottom of a large oblong baking dish. Using a knife, spread ricotta cheese evenly over the lasagne noodles. Arrange 1/3 of the ricotta-coated lasagna on the bottom covering the whole area of the pan as well as possible. Top with 1 cup of prepared Vegetarian Italian Sauce, then 1/3 cup cheddar cheese. Cover with white sauce. Place another layer of noodles, and 1 cup of Italian Sauce on top. Spread with all the spinach and a further 1/3 cup of cheddar cheese. Cover with white sauce.
Top with remaining lasagna, Vegetarian Italian Sauce and white sauce. Make sure all lasagna is covered with white sauce. Gently push down any areas which are not. Sprinkle remaining 1/3 cup cheddar cheese and all of the Parmesan cheese on top.
Place in preheated oven and bake for 50 to 60 minutes or until tender and liquid is absorbed.
Preparation of Vegetarian Italian Sauce and the White Sauce may be done in the microwave to save time.
VEGETARIAN ITALIAN SAUCE: See accompanying recipe link.
WHITE SAUCE: Melt buttery spread in a microwave dish. Add flour, nutmeg and black pepper and stir in milk. Cook on HIGH for 5 minutes, stopping to stir occasionally.
LASAGNA: This lasagna dish is too large to be successfully cooked in the microwave. Continue preparation as directed and bake as above in a preheated 350°F conventional oven.
Spinach may be omitted and spinach-flavored lasagna noodles used instead.
Ingredient suggestion is not included in the nutritional analysis.
* 1 cup cooked spinach is equal to about 2 bunches fresh or 1 package of frozen, thawed and drained.