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White Sauce Lasagna
Source of Recipe
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Recipe Introduction
Servings | 8
Estimated POINTS® value per serving | 7
Course | Main Meals
List of Ingredients
6 Lasagna noodles
2 red bell peppers chopped
1/2 cup chopped onion
3 Tbs & 1/4 cup Light Butter
16 oz chopped frozen spinach -thawed and drained.
2 cups low moisture shredded mozzarella cheese
3/4 cup fat-free ricotta cheese
3/4 cup Parmasen Cheese(shredded)
1 large egg- beaten
1 cup 1% low-fat milk
1/4 cup all-purpose flour
1 cup fat-free half and half
Recipe
Preheat oven to 375 degrees. Cook Lasagna noodles according to package directions. Cool in a large bowl of cold water, set aside.
Saute onion and red pepper with 3 Tbs of butter until tender, about 5 minutes. Dump the spinach, 1 1/2 cups of mozzarella, ricotta, 1/2 cup parmesan and the beten egg into the skillet with the onion and red pepper. Mix together well and set aside.
Sauce: Melt 1/4 cup of butter in a saucepan. Stir in flour. Add 1/8 tsp black pepper and 1/2 tsp salt. Stir in milk, cream and remaining parmesan. Bring to a boil, stirring constantly. Boil and stir until thick.
Remove noodles from water and pat dry with paper towels. Put a very thin layer of sauce on the bottom of your baking dish. Place 3 noodles on the bottom of the pan. Top with half of the spinach mixture then top with half of the sauce. Then place the remaining 3 noodles on top of the spinach mixture then top with half the sauce. Then place the remaining 3 noodles on top of the spinach mixture. put the rest of the sauce. Put the rest of the spinach mixture on top of your second layer of noodles and top with the rest of the sauce. Sprinkle with remaining mozzarella and bake for 30-35 minuters or until hot and bubbly.
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