Name: Spinach Lasagna
Prep time: 20 s
Cook time: 55 s
Total time: 75 s
Yield: 8
Cuisine: Italian
Ingredients: 4 cups lowfat milk; 3 tablespoons all-purpose flour; 1 1/2 MAGGI Chicken Flavor Bouillon Tabletscrumbleddivided; 1/4 teaspoon ground nutmeg; 2 teaspoons vegetable oil; 1/2 medium onionfinely chopped; 2 cloves garlicfinely chopped; 2 packages (10 ounces each) frozen spinachdefrosted and drained; 1 container (15 ounces) lowfat ricotta cheese; 1/2 cup (1.5 ounces) grated Parmesan cheese; 12 lasagna pasta noodlescooked and kept warm; 3 tablespoons grated Parmesan cheese

Make It

Step 1

Preheat oven to 375° F.

Step 2

Combine milk and flour in medium saucepan; mix well. Add 1 tablet crumbled bouillon and nutmeg. Cook over medium-low heat, stirring constantly, for 5 minutes or until bouillon is dissolved and sauce is thickened; set aside.

Step 3

Heat oil in medium skillet over medium heat. Cook onion and garlic, stirring frequently, for 2 minutes or until onion is tender. Add spinach and remaining ½ tablet crumbled bouillon. Cook, stirring frequently, for 1 minute or until bouillon is dissolved. Remove from heat. Add ricotta cheese and ½ cup Parmesan cheese; mix well.

Step 4

Spread ¼ cup white sauce on bottom of 13 x 9-inch baking dish. Place 4 lasagna noodles on top of sauce. Spread 1 cup ricotta cheese mixture on top of lasagna noodles; top with ½ cup white sauce. Repeat process. Finish last layer with 4 lasagna noodles; top with remaining sauce. Top with 3 tablespoons Parmesan cheese. Cover with foil.