Green And Lasagna

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 tablespoons reduced-calorie margarine
• 1 1/2 tablespoons flour
• 1 1/2 cups evaporated skim milk
• 1/4 teaspoon black pepper
• 1 pinch nutmeg
• 9 ounces shredded fontina cheese (reserve 2 tb)
• 2 cups drained thawed frozen chopped spinach (1-10 oz pkg)
• 2 cups drained thawed frozen chopped broccoli (1-10 oz pkg)
• 12 ounces rinced drained cooked cannellini beans
• 1/2 cup chopped roasted red pepper (reserve 2 tb)
• 9 ounces lasagna noodles, cooked and drained (9 noodles)

Recipe

• 1 cheese sauce: in medium saucepan, melt margarine.
• 2 stir in flour.
• 3 cook, stirring constantly (2 minutes).
• 4 whisk in milk, black pepper and nutmeg;cook, stirring constantly, until mixture comes to a boil an thickens.
• 5 remove from heat and stir in cheese; continue cooking until cheese melts and mixture is smooth.
• 6 preheat oven to 350-degrees f.
• 7 spray a 13" x 9" pan with cooking spray.
• 8 in medium bowl, combine spinach, broccoli, cannellini beans and red pepper.
• 9 arrange 1/3 of the lasagna noodles (3 noodles) in prepared pan, spread with 1/3 of vegetable mixture; top with 1/3 of the cheese sauce.
• 10 repeat layering twice, ending with cheese sauce.
• 11 sprinkle reserved cheese and red pepper on top.
• 12 cover with foil and bake 30 minutes; remove foil and bake 10 minutes longer.
• 13 let stand 10 minutes before serving.