Ingredients:
2 tablespoons reduced-calorie margarine
1 1/2 tablespoons flour
1 1/2 cups evaporated skim milk
1/4 teaspoon black pepper
1 pinch nutmeg
9 ounces shredded Fontina cheese ( reserve 2 TB)
2 cups drained thawed frozen chopped spinach ( 1-10 oz pkg)
2 cups drained thawed frozen chopped broccoli ( 1-10 oz pkg)
12 ounces rinced drained cooked cannellini beans
1/2 cup chopped roasted red peppers ( reserve 2 TB)
9 ounces lasagna noodles, cooked and drained ( 9 noodles)
Directions:
Cheese sauce: In medium saucepan, melt margarine.
Stir in flour.
Cook, stirring constantly (2 minutes).
Whisk in milk, black pepper and nutmeg;cook, stirring constantly, until mixture comes to a boil an thickens.
Remove from heat and stir in cheese; continue cooking until cheese melts and mixture is smooth.
Preheat oven to 350-degrees F.
Spray a 13″ x 9″ pan with cooking spray.
In medium bowl, combine spinach, broccoli, cannellini beans and red pepper.
Arrange 1/3 of the lasagna noodles (3 noodles) in prepared pan, spread with 1/3 of vegetable mixture; top with 1/3 of the cheese sauce.
Repeat layering twice, ending with cheese sauce.
Sprinkle reserved cheese and red pepper on top.
Cover with foil and bake 30 minutes; remove foil and bake 10 minutes longer.
Let stand 10 minutes before serving.
Servings: 12
Time preparation: 30 min.
Time total: 70 min.