Spinach Vegetable Lasagna

Name: Spinach Vegetable Lasagna
Ingredients: 3 tablespoons butter; 1/2 cup all-purpose flour; 2-3/4 cups fat-free milk, divided; 1-1/2 cups plus 2 tablespoons grated Parmesan cheese, divided; 3 tablespoons Dijon mustard; 1/2 teaspoon salt, divided; 1/4 teaspoon hot pepper sauce; 1/2 pound sliced fresh mushrooms; 2 medium onions, chopped; 2 cups chopped carrots; 4 garlic cloves, minced; 1 tablespoon olive oil; 1 pound fresh spinach, chopped; 9 lasagna noodles, cooked, rinsed and drained

14 ingredients

4 steps

Ingredients

3 tablespoons butter
1/2 cup all-purpose flour
2-3/4 cups fat-free milk, divided
1-1/2 cups plus 2 tablespoons grated Parmesan cheese, divided
3 tablespoons Dijon mustard
1/2 teaspoon salt, divided
1/4 teaspoon hot pepper sauce
1/2 pound sliced fresh mushrooms
2 medium onions, chopped
2 cups chopped carrots
4 garlic cloves, minced
1 tablespoon olive oil
1 pound fresh spinach, chopped
9 lasagna noodles, cooked, rinsed and drained

Directions

1

In a large saucepan, melt butter. Stir in flour until smooth. Add 2-1/2 cups milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 1-1/2 cups Parmesan cheese, mustard, 1/4 teaspoon salt and hot pepper sauce; set aside.
2

In a
3

, saute the mushrooms, onions, carrots and garlic in oil until tender. Stir in spinach and remaining salt. Cook and stir for 2 minutes or until spinach is wilted; drain.
4

Remove from the heat; stir in 1-1/2 cups cheese sauce. Combine the remaining cheese sauce and milk. Spread half of the cheese sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles and half the vegetable mixture; repeat. Top with remaining noodles and cheese sauce. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting.