Prep 30 mins
Cook 40 mins
An old WW recipe - I think it converts to about 5 points/serving. When we made this recently, one of my sons couldn't stop eating it! A very different and healthy lasagna recipe which we enjoyed.
- 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)
- Cheese sauce: In medium saucepan, melt margarine.
- Stir in flour.
- Cook, stirring constantly (2 minutes).
- Whisk in milk, black pepper and nutmeg;cook, stirring constantly, until mixture comes to a boil an thickens.
- Remove from heat and stir in cheese; continue cooking until cheese melts and mixture is smooth.
- Preheat oven to 350-degrees F.
- Spray a 13" x 9" pan with cooking spray.
- In medium bowl, combine spinach, broccoli, cannellini beans and red pepper.
- 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.
- Repeat layering twice, ending with cheese sauce.
- Sprinkle reserved cheese and red pepper on top.
- Cover with foil and bake 30 minutes; remove foil and bake 10 minutes longer.
- Let stand 10 minutes before serving.
Loved the cheese sauce! Just wish there had been more of it. There wasn't enough sauce to bind all the vegetables, so serving a piece was a bit tricky. Only change I made was to start with fresh spinach and broccoli. I steamed them both and continued as directed. Excellent flavor in this dish! Next time I will multiply the sauce by 1 1/2.
ellie_, this was delicious! It was a hit for my whole household, which is tough to get with a veg main dish. I loved the heartiness of the beans mixed with the comfort of cheese sauce...mmm. I used fresh swiss chard instead of spinach and fresh broccoli and just steamed it all first. There seemed to be plenty of sauce for us, though I will say I used skim milk which may have made it less thick and therefore given more coverage. I also only used 8 oz cheese. Thanks so much for posting, this is a total keeper! Made for Veg*n Swap #16.