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

1. Preheat oven to 350 degrees.

2. 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.

3. Combine cottage cheese and shredded cheese.

4. 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.

5. Cover with foil and bake 30 to 40 minutes. Uncover and bake 10 minutes, until slightly browned on tip.

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