- 1/3 cup [80 mL] butter
- 1/3 cup [80 mL] flour
- 3 cups [750 mL] 2% milk
- 1 pkg frozen spinach, chopped, drained
- 2 carrots, grated
- 1/4 teaspoon [1 mL] freshly ground pepper
- 1/4 teaspoon [1 mL] nutmeg
- 1/2 cup [125 mL] Parmesan cheese, grated
- 2 teaspoons [10 mL] Italian seasonings
- 1 pound [454 g] part skim Mozzarella cheese, grated, divided
- 2 eggs, beaten
- 1/2 pound [227 g] lasagna noodles, parboiled, drained
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- Preheat oven to 375°F [190°C].
- Melt butter over medium-high heat; stir in flour.
- Add seasonings and milk; cook and stir until thickened.
- Stir in 2 1/2 cups [625 mL] of Mozzarella and cook until melted.
- Set aside.
- Mix together spinach, carrots, eggs, seasonings, Parmesan cheese and 1 cup [250 mL] Mozzarella cheese.
- In a lightly greased 13 x 9 inches [33 x 23 cm] baking dish, spread 1/2 cup [125 mL] sauce evenly over bottom.
- Place 1/4 cup [60 mL] of spinach filling on each noodle.
- Roll up, cut in half and place curly side up in baking dish.
- Pour remaining sauce over noodles.
- Cover and bake 35 minutes, uncover.
- Sprinkle remaining 1/2 cup [125 mL] grated cheese.
- Bake 10 minutes, or until cheese melts.
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