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Ingredientes
- 1 pound lasagna noodles
- 1/2 c. minced onion
- 4 tbsp. butter
- 4 tbsp. cornstarch
- 2 teaspoon dry basil, crushed
- 1/2 teaspoon garlic pwdr (go wild, use REAL garlic)
- 1/4 teaspoon grnd nutmeg
- 4 c. lowfat milk
- 1 (10 ounce.) pkg. frzn minced spinach, thawed and liquid removed
- 2 c. Ricotta cheese
- 1 beaten egg
- 1 (8 ounce.) pkg. shredded Mozzarella cheese
- 1/2 c. grated Parmesan cheese (I use Romano)
Direcciones
- Boil lasagna noodles; drain and rinse in cool water. Meanwhile, in a saucepan, saute/fry onions and garlic in butter. Stir in cornstarch, basil and nutmeg. Add in lowfat milk all at once. Cook and stir till thickened and bubbly. Stir in spinach and Parmesan cheese.
- Mix Ricotta cheese and egg in bowl. Add in Mozzarella. Layer noodles, spinach, sauce and Ricotta cheese mix. Cover in foil. Bake at 350 degrees for 30-40 min. Uncover for 5 min. Take out of oven and let stand 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 12 servings | |
| Calories 369 | |
| Calories from Fat 133 | 36% |
| Total Fat 14.91g | 19% |
| Saturated Fat 8.68g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 291mg | 12% |
| Potassium 387mg | 11% |
| Total Carbs 38.55g | 10% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.88g | 4% |
| Protein 19.89g | 32% |
