Spinach and Sun-Dried Tomato Bechamel Lasagna Recipe

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Spinach and Sun-Dried Tomato Bechamel Lasagna
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Ingredients
17
Count
Nutrition
763
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Grease a 13 x 9-inch lasagna pan.
  2. Make the cream sauce in advance as 1-1/2 cups will need to be slightly cooled before adding into the ricotta cheese filling mixture.
  3. FOR THE BECHAMEL SAUCE; melt the butter in a medium saucepan over medium-high heat.
  4. Add in the flour; stir for 1 minute.
  5. Slowly add in the cream and milk, then cook over medium heat whisking constantly until bubbly and thickened.
  6. Remove 1-1/2 cups of the sauce and refrigerate until slightly cooled.
  7. To the remaining sauce mix in 1/3 to 1/2 cup Parmesan cheese and season with salt and black pepper to taste; set aside to spread on top of the lasagna.
  8. In a bowl combine the cheese filling ingredients until well combined.
  9. Mix in the cooled 1-1/2 cups bechamel sauce to the cheese mixture; reserve the remaining cheese sauce to spread on top of the lasagna noodles before baking.
  10. TO ASSEMBLE; place 4 noodles into the bottom of the greased baking dish.
  11. Spread half of the cheese filling over the noodles, then sprinkle 1-1/2 cups of shredded mozzarella over cheese filling, then 1/2 cup grated Parmesan cheese (can use more mozzarella cheese and/or Parmesan cheese if desired).
  12. Repeat with 4 noodles, remaining half of ricotta mixture, 1-1/2 cups mozzarella cheese, then 1/2 cup Parmesan cheese.
  13. Top with remaining 4 noodles.
  14. Spread the remaining reserved bechamel sauce over the top of the noodles.
  15. Set the baking dish onto a baking sheet then cover with foil.
  16. Bake uncovered in a preheated 350 degree F oven (bottom rack) for 30 minutes.
  17. Remove from oven then sprinkle 1 cup grated mozzarella cheese over the top then continue to bake for another 30 minutes or until hot and bubbly (or you may bake covered with foil for 30 minutes and uncovered for the remaining time).
  18. Allow to sit for at least 30 minutes or more before slicing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 762.56 Kcal (3193 kJ)
Calories from fat 283.1 Kcal
% Daily Value*
Total Fat 31.46g 48%
Cholesterol 225.94mg 75%
Sodium 967.09mg 40%
Potassium 1533.31mg 33%
Total Carbs 52.25g 17%
Sugars 20g 80%
Dietary Fiber 9.14g 37%
Protein 69.56g 139%
Vitamin C 33.8mg 56%
Vitamin A 9.4mg 314%
Iron 4.7mg 26%
Calcium 1032.6mg 103%
Amount Per 100 g
Calories 326.89 Kcal (1369 kJ)
Calories from fat 121.36 Kcal
% Daily Value*
Total Fat 13.48g 48%
Cholesterol 96.85mg 75%
Sodium 414.57mg 40%
Potassium 657.29mg 33%
Total Carbs 22.4g 17%
Sugars 8.57g 80%
Dietary Fiber 3.92g 37%
Protein 29.82g 139%
Vitamin C 14.5mg 56%
Vitamin A 4mg 314%
Iron 2mg 26%
Calcium 442.7mg 103%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.1
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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