ROASTED RED PEPPER AND SPINACH LASAGNE
8 entree servings
Ingredients:
1 cup chopped onion
2 teaspoon each: dried marjoram and oregano leaves
3 cups fat-free milk, divided
1/3 cup all-purpose flour
1 cup (4 ounces) grated fat-free Parmesan cheese
4 ounces fat-free cream cheese, cubed
2/3 cup finely chopped parsley
Salt and pepper, to taste
1 packages (10 ounces each) frozen, thawed, chopped
spinach, very well drained
1/3 cup fat-free ricotta cheese.
12 lasagne noodles (10 ounces) cooked
1 jar (15 ounces) roasted red peppers, drained, cut into 1-inch slices
1 cup (4 ounces) reduced-fat mozzarella cheese
Method:
1. Sauté onion, garlic, and herbs in lightly greased large saucepan
until tender, 5 to 8 minutes; add 2 cups milk and heat to boiling.
Whisk in combined remaining 1 cup milk and flour and heat to
boiling, whisking until thickened, about 1 minute. Remove from
heat; mix in cheeses and parsley, stirring until cream cheese is
melted. Season with salt and pepper. Mix spinach and ricotta
cheese; season to taste with salt and pepper.
2.Spread 3/4 cup sauce in bottom of 13 x 9-inch baking pan. Arrange
4 noodles in pan, overlapping edges. Top with 1/2 of the spinach
mixture and red pepper slices; spread with generous 1 cup sauce.
Repeat layers; top with remaining 4 noodles and spread with
remaining 1 1/4 cups sauce. Sprinkle with mozzarella cheese. Bake
at 350 degrees, loosely covered, until noodles are tender, 50 to 60
minutes. Let stand 10 minutes before serving.