Green and White Lasagna

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.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 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)

Directions

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.