Monday: Spinach Lasagna

This recipe is adapted from Cooking Light. I actually made it Sunday night, and it was even better Monday as leftovers.

Ingredients:

olive oil

1 chopped onion

1 minced garlic clove

1 16 ounce package of frozen spinach (thawed)

1/6 cup flour

1 1/2 cups low-fat milk

salt & pepper

1 jar marinara sauce

cooking spray

6 cooked lasagna noodles

1 cup fresh shredded mozzarella

Preheat oven to 375. Saute onion in olive oil until brown. Add spinach and garlic and saute for a few more minutes.

Whisk flour, milk, salt and pepper in a small saucepan and bring to a boil, stirring frequently. Add half of the milk mixture to the spinach mixture. Spread a thin layer of marinara sauce in a baking dish coated with cooking spray. Layer the following: 2 noodles / spinach mixture / marinara / 2 noodles / spinach / mozzarella / 2 noodles / marinara. Top with remaining milk mixture and sprinkle with remaining mozzarella cheese. Bake at 375 for 50 minutes.