Roasted Red Pepper and Spinach Lasagne
| Prep Time: 20 min | Serves: 8 |
| Cooking Time: 45 min | Yield: 1 lasagne |
Veggie, low fat recipe from 1001 low fat recipes
Ingredients
- 1 cup Chopped White Onions
- 2 tsp California Style Minced Garlic
- 1 tsp Marjoram, Dried
- 3/4 tsp Oregano, Dried
- 3 cups Fat Free Milk
- 1/4 cup All-purpose Flour
- 2 tbsp All-purpose Flour
- 1 cup Fancy Shredded Parmesean Cheese
- 4 oz Fat Free Cream Cheese
- 2/3 cup Parsley, Dried
- 20 oz Chopped Spinach (frozen)
- 2/3 cup Fat-free Ricotta Cheese
- 8 pieces Oven Ready Lasagna Noodles
- 15 oz Roasted Red Peppers
- 1 cup Shredded Low-moisture Part-skim Mozzarella Cheese
Directions
heat large saucepan until hot. Saute onion and garlic until tender (5-8 min); stir in marjoram and orgegano and cook 1-2 min longer.
add 2 cups milk to sauce pan; heat to boiling. Mix remaining 1 cum milk and flour; whisk into boiling milk mixture. Boil, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in parmesean and cream cheese, stirring until cream cheese is melted. Stir in parsely; season with salt and pepper.
Mix spinach and ricotta cheese; season to taste with salt and pepper.
Spread 1/2 c sauce in bottom of 13x9 in baking pan. Arrange 4 (cooked) noodles in pan, everlapping edges. Top with 1/2 of spinach mixture and 1/2 of red pepper slices; spread with generous 1 cup sauce. Repeat layers. Place remaining 4 noodles on top of lasagne and spread with remaining 1 1/4 c sauce. Sprinkle with mozzarella cheese. Bake lasagne at 350 degrees, loosely covered, until hot through, about 45 min. Let stand 10 min before serving.