A lighter, veggie-full spinach lasagna

This is a light-on-cheese lasagne, with a good amount of veggies and a nontraditional, light béchamel layer to top it all -- all the comfort and richness you'd expect, with fewer calories than your traditional recipe.

Don’t be afraid of the rather long ingredient list. Although it requires quite a few pots and looks rather involved this is a simple recipe that works every time.  Serve it with a salad and you have a complete vegetarian meal.

Ingredients

For the spinach layers

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 ½ pounds baby spinach, washed and dried
• 4 cloves garlic, minced
• 1 container (15 oz.) part-skim ricotta cheese
• Fresh grated pepper and salt to taste 

For the tomato sauce

• 1 tablespoon olive oil
• 1 large onion, chopped
• Pinch of hot pepper flakes
• 2 cans (28 oz each) of tomatoes, preferably San Marzano, whole peeled or diced
• 2 tablespoons concentrated tomato paste
• Salt and pepper to taste

For the top layer (my nontraditional, light béchamel)

• 1 cup flour (white whole-wheat or all purpose)
• 2 cups milk
• 1 egg, lightly beaten
• ½ teaspoon freshly grated nutmeg
• Salt and pepper to taste 

Other ingredients

1 pack no-boil lasagna noodles

8 oz grated part-skim mozzarella cheese

2 tablespoons Parmesan

A handful of pine nuts (optional)

To prepare

Spinach layer:

In a large pot on medium-high heat, heat olive oil; add the onion, and sauté until translucent, 3-5 minutes. Add the spinach, and sauté until it starts to wilt (1-2 minutes). Remove from heat and let cool

Add to the cooked spinach garlic, ricotta, salt and pepper to taste 

Tomato sauce:

In a medium pot on medium-high heat, heat olive oil; add the onion and hot pepper flakes, and sauté until translucent, 3-5 minutes. Add all the other ingredients (tomatoes, tomato paste, salt and pepper), bring to a boil and then reduce to a simmer. Cook for 30-40 minutes until the sauce has reduced somewhat and the tomatoes disintegrate 

Top layer:

In a medium saucepan over medium heat mix the flour with the milk, heating gently, whisking constantly, making sure the mixture is smooth and non-lumpy. Bring to a boil, reduce heat and cook for a few more minutes until the sauce thickens a little. Remove from heat and let chill.

When the sauce is lukewarm whisk in the beaten egg, nutmeg, salt and pepper

To assemble:

Use a large baking dish

Start with ⅓ of the tomato sauce

Layer with lasagna sheets

Next layer: ⅓ of tomato sauce, topped with ½ the grated mozzarella, topped by ½ the spinach

Put in second later of lasagna noodles

Add another layer: ⅓ of tomato sauce, topped with ½ the grated mozzarella, topped by ½ the spinach

Put in 3^rd layer of lasagna noodles

Top with the light béchamel

Sprinkle with Parmesan and pine nuts (if desired)

Bake in 350 degrees F. preheated oven for 40-50 minutes, if the lasagna browns too quickly cover with aluminum foil.  Lasagna should be lightly browned on top. 

Serves: 10-14 as a main course

Enjoy,

Dr. Ayala