Categories: pasta
Ingredients
- 4 Tbsp. butter
- 4 Tbsp. flour
- 3 cups 2% reduced-fat milk
- 1 tsp. garlic powder
- 1/2 tsp. salt
- Freshly ground black pepper
- 2 (10 oz.) pkg. frozen spinach, thawed and
- drained
- 2 cups cottage cheese
- 6 oz. shredded Monterey Jack, Cheddar or
- Swiss cheese
- 10 lasagna noodles, cooked
- 2 oz. grated Romano cheese
Directions
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Preheat oven to 350 degrees.
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Melt butter in a large saucepan. Add flour and whisk until smooth. Cook 2 minutes. Add milk and cook until sauce is thick, about 5 minutes. Add garlic powder, salt and pepper. Stir garlic powder, slat and pepper. Stir in drained spinach. Set aside.
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Combine cottage cheese and shredded cheese.
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Spread a small amount of spinach mixture over the bottom of a 13 × 9-inch pan. Top with 3 lasagna noodles. Top with a third of the spinach sauce and half the cheese mixture. Top with 3 more noodles, half the remaining sauce and the remaining cheese mixture. Top with remaining noodles and sauce and sprinkle with Romano cheese.
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Cover with foil and bake 30 to 40 minutes. Uncover and bake 10 minutes, until slightly browned on tip.