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Roasted Red Pepper and Spinach Lasagna Recipe

Roasted Red Pepper and Spinach Lasagna Recipe

8 servings



1 cup chopped onion

2 teaspoons minced garlic

3/4 teaspoon each: dried marjoram and oregano leaves

3 cups fat-free milk, divided

1/3 cup all-purpose flour

1 cup grated fat-free parmesan cheese

4 ounces fat-free cream cheese, cubed

2/3 cup finely chopped parsley

Salt and pepper, to taste

2 packages frozen, thawed, chopped spinach, very well drained

2/3 cup fat-free ricotta cheese

12 lasagna noodles, cooked

1 jar roasted red peppers, drained, cut into 1-inch sliced

1 cup reduced-fat mozzarella cheese


Saute onion, garlic, and herbs in lightly greased large saucepan until tender, 5 to 8 minutes, add 2 cups milk and heat to boiling. Whisk in combined remaining 1 cup milk and flour and heat to boiling, whisking until thickened, about 1 minute. Remove from heat, mix in parmesan and cream cheese, and parsley, stirring until cream cheese is melted. Season with salt and pepper. Mix spinach and ricotta cheese, season to taste with salt and pepper.


Spread 3/4 cup sauce in bottom of 13 x 9-inch baking pan. Arrange 4 noodles in pan, overlapping edges. Top with 1/2 of the spinach mixture and red pepper slices, spread with generous 1 cup sauce. Repeat layers, top with remaining 4 noodles and spread with remaining 1 1/4 cups sauce. Sprinkle with mozzarella cheese. Bake at 350 degrees, loosely covered, until noodles are tender, 50 to 60 minutes. Let stand 10 minutes before serving.

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