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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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An old WW recipe - I think it converts to about 5 points/serving. When we made this recently, one of my sons couldn't stop eating it! A very different and healthy lasagna recipe which we enjoyed. Ingredients:
2 tablespoons reduced-calorie margarine |
1 1/2 tablespoons flour |
1 1/2 cups evaporated skim milk |
1/4 teaspoon black pepper |
1 pinch nutmeg |
9 ounces shredded fontina cheese (reserve 2 tb) |
2 cups drained thawed frozen chopped spinach (1-10 oz pkg) |
2 cups drained thawed frozen chopped broccoli (1-10 oz pkg) |
12 ounces rinced drained cooked cannellini beans |
1/2 cup chopped roasted red pepper (reserve 2 tb) |
9 ounces lasagna noodles, cooked and drained (9 noodles) |
Directions:
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.
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