Recipe

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• 2 tbsp reduced-calorie margarine
• 1 1/2 tbsp flour
• 1 1/2 cups evaporated skim milk
• 1/4 tsp black pepper
• 1 pinch nutmeg
• 9 oz shredded fontina cheese ( reserve 2 tb)
• 2 cups drained thawed frozen chopped spinach (1-10 oz package)
• 2 cups drained thawed frozen chopped broccoli (1-10 oz package)
• 12 oz rinced drained cooked cannellini beans
• 1/2 cup chopped roasted red pepper ( reserve 2 tb)
• 9 oz lasagna noodles, cooked and drained (9 noodles)

• 1 Cheese sauce: In medium saucepan, melt margarine.
• 2 Stir in flour.
• 3 Cook, stirring constantly (2 minutes).
• 4 Whisk in milk, black pepper and nutmeg;cook, stirring constantly, until mixture comes to a boil an thickens.
• 5 Remove from heat and stir in cheese; continue cooking until cheese melts and mixture is smooth.
• 6 Preheat oven to 350-degrees F.
• 7 Spray a 13 x 9 pan with cooking spray.
• 8 In medium bowl, combine spinach, broccoli, cannellini beans and red pepper.
• 9 Arrange 1/3 of the lasagna noodles (3 noodles) in prepared pan, spread with 1/3 of vegetable mixture; top with 1/3 of the cheese sauce.
• 10 Repeat layering twice, ending with cheese sauce.
• 11 Sprinkle reserved cheese and red pepper on top.
• 12 Cover with foil and bake 30 minutes; remove foil and bake 10 minutes longer.
• 13 Let stand 10 minutes before serving.