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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (10-ounce) package frozen chopped spinach, thawed |
2 cups chopped onion |
3 tablespoons margarine, melted |
1 teaspoon minced garlic |
1/4 cup minced fresh parsley |
3/4 teaspoon salt, divided |
1/8 teaspoon freshly ground black pepper |
1/8 teaspoon ground nutmeg |
1/3 cup margarine |
1/3 cup all-purpose flour |
2 cups half-and-half |
1 cup canned ready-to-serve chicken broth |
1 tablespoon lemon juice |
12 cooked lasagna noodles |
2 cups (8 ounces) shredded monterey jack cheese, divided |
1 1/3 cups grated parmesan cheese, divided |
Directions:
1. Press spinach between layers of paper towels, squeezing until barely moist. Saute onion in 3 tablespoons margarine in a skillet over medium heat until tender. Add garlic; saute 1 minute. Stir in spinach, parsley, 1/4 teaspoon salt, pepper, and nutmeg. Remove from heat. Melt 1/3 cup margarine in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add half-and-half and broth; cook over medium heat, stirring constantly, until mixture is thickened. Add lemon juice and remaining 1/2 teaspoon salt.
2. Spread 1/4 cup sauce in a greased 13- x 9- x 2-inch baking dish. Arrange 3 lasagna noodles over sauce. Layer with one-third of spinach mixture, 1/2 cup Monterey Jack cheese, 1/3 cup Parmesan cheese, 2/3 cup sauce, and 3 lasagna noodles. Repeat layers twice, beginning with spinach mixture. Top with remaining 1 cup sauce, 1/2 cup Monterey Jack cheese, and 1/3 cup Parmesan cheese. Bake, uncovered, at 350° for 30 minutes.
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