chelsea'srecipes

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

Grated mozzarella

Sauce:

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.

White Sauce:

In a sauce pot, heat on med/low till everything is melted. Whisk till flour is blended.

Lemon topper:

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.

# posted by Chelsea @ 2:31 PM