Spinach Lasagna

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Spinach Lasagna

9 uncooked lasagna noodles how about using low carb noodles?

2-1/2 cups milk

1/4 cup All-Purpose Flour

1 tsp garlic salt

2 (9 oz) pkg. Green Giant Frozen Spinach, thawed, squeezed to drain

1 cup cottage cheese

1-1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Cook lasagna noodles to desired doneness as directed on package.

Drain; rinse with hot water.

Meanwhile, heat oven to 350 deg F. In medium saucepan, combine milk,

flour and garlic salt; blend well. Cook over medium heat, stirring

constantly, until mixture boils and thickens. Reserve 1/2 cup white

sauce for top layer of lasagna; stir spinach into remaining sauce.

In medium bowl, combine cottage cheese and mozzarella. Spread

1/2 cup spinach sauce in bottom of ungreased 13x9-inch (3-quart)

glass baking dish. Top with 3 lasagna noodles, half of cheese

mixture and half of remaining spinach sauce; repeat layers. Top

with last 3 noodles and reserved 1/2 cup white sauce. Sprinkle

with Parmesan cheese.

Bake at 350 deg F. for 30 to 40 minutes or until thoroughly heated.

Let stand 5 to 10 minutes before serving. If desired, garnish

individual servings with fresh basil and tomato wedges.

Serves 6

Calories 340;Fat 10g;Chol 3mg;Sodium 940mg;Carbs 37g;Fiber 2g;Protein 25g

Exchange: 2 Carbohydrate, 1 Vegetable, 2-1/2 Lean Meat, 1/2 Fat