Spinach Lasagna (non-tomato)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Italian, Pasta | 6 | Servings |
INGREDIENTS
| 1/4 | c | Margarine |
| 1/4 | c | Flour |
| 1 1/2 | t | Salt |
| 2 1/2 | c | Milk |
| 1/2 | lb | Lasagna noodles, cooked 9 |
| noodles | ||
| 2 | Eggs, hard-boiled sliced | |
| 1/2 | t | Nutmeg |
| 20 | oz | Frozen spinach, cooked and |
| drained | ||
| Parmesan cheese |
INSTRUCTIONS
Preheat oven to 375. Prepare sauce: Melt margarine. Stir in flour and salt until blended. Gradually add milk, bring to a boil, then reduce heat and simmer 5 minutes. Combine 2 c. sauce with spinach and nutmeg. Set aside. Pour half remaining sauce into greased 12x8x2 glass dish and cover with 3 noodles. Spread half of the spinach mixture, half of the cottage cheese, and one egg over noodles. Repeat (noodles, spinach, c. cheese, egg). Top with 3 noodles, then pour remaining sauce over noodles. Sprinkle with parmesan cheese (as much as desired). Baked for 35 minutes at 375. Let stand 10 minutes before serving.
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Nutrition (calculated from recipe ingredients)
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Calories: 462
Calories From Fat: 188
Total Fat: 21.2g
Cholesterol: 103.8mg
Sodium: 1481.8mg
Potassium: 558.6mg
Carbohydrates: 43.2g
Fiber: 4.6g
Sugar: 6.2g
Protein: 25.9g