Warning: If you made some big New Years resolution about dieting, this post might not be for you…or it might be the perfect thing to make you feel okay about breaking it. A vegetarian white lasagna, filled with spinach and tomatoes! It is ooey gooey goodness down to the core and worth every extra minute on that spin bike.
The beauty of lasagna is that the recipe is adjustable, so if you want to cut some calories from cheese, just amp up the spinach or add some extra veggies…but something tells me you will like it just the way it is.
What you need:
Barilla no boil lasagna sheets… no boil is important!!!
A couple fresh tomatoes
1-2 bags of spinach…you can choose to use a lot or a little.
1 lemon, very thinly sliced
3 cups of veggie broth (or chicken)
3 cups of low fat milk
1/4 cup of flour
1 cup of grated Parmesan
1 cup of grated Asiago
2 teaspoons of black pepper
A generous sprinkle of nutmeg
A small sprinkle of crushed red pepper (The spice will grow in the oven…don’t put too much!)
1 teaspoon of salt (You can adjust this, too – the Parmesan is salty, so you won’t need much.)
You won’t use all this sauce, but better to make too much than to not have enough.
Pre-heat your oven to 375 degrees.
In a sauce pot, heat on med/low till everything is melted. Whisk till flour is blended.
Slice the lemons in to very thin rounds. In a sauce pan, barely cover them with water and bring them to a boil. Let them soften for about 30 minutes while you prep the lasagna. Remove once soft and drain on a paper towel. This is an important step – it seems semi annoying and complicated but I promise it’s worth it.
Building the lasagna:
Spray some Pam or non stick spray in to the pan so your pasta won’t stick. Spread a small layer of sauce, layer 3 sheets across the pan. Sprinkle a big layer of spinach and thin sliced tomatoes, add another layer of sauce. Add three more pasta sheets across the pan. Add a sprinkle of mozzarella. Add more sauce. Add more spinach. I think you get the point… Sprinkle some mozzarella over the top. Add tomato and lemon slices. Bake for 20 minutes or until bubbly.
Remove from oven, give the lasagna a chance to stick together by letting it cool.