White Spinach Lasagna

White Spinach Lasagna - Kelyn

Preheat oven to 375 bake 30 min or until cheese is melted/golden

Sauce:

2 C. low-fat milk

1/3 C. (3 0z) cream cheese

2-3 T. flour

1 t. salt

1 T. butter

3 garlic cloves (3/4 t. garlic powder)

1 C. grated parmesan cheese

Put milk, cream cheese, flour, and salt in blender until smooth. In a saucepan melt butter (med-high) then add garlic and sauté 30 seconds. Add milk mixture to the saucepan stirring constantly for 3-4 minutes or until simmer or desired thickness. Remove from heat and add cheese, stir, cover, and let stand for 10 minutes.

Spinach Mix:

12-16 lasagna noodles, cooked

2 T. butter

3 carrots

1/2 head cauliflower

1/2 yellow onion

1/2 bag of spinach sliced up

16 oz cottage cheese small curd

4 C. mozzarella cheese

Use a ninja chopper to dice the carrots, cauliflower and spinach. Sauté butter, carrots, cauliflower, onion until tender then add spinach and cook for about 1-2 minutes. Layer in 9x13 pan enough sauce to cover the pan-roughly 1/4, noodles, 1/4 sauce-enough to just cover the noodles, 1/2 spinach mix, mozzarella cheese-personal preference-roughly 1 and 1/4  cup per layer, noodles, 1/4 sauce-again, just enough to just cover the noodles, last 1/2 of spinach mix, mozzarella cheese, all of the cottage cheese, noodles, rest of the sauce, mozzarella cheese.