Creamy Spinach Lasagna

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 ounces flour all-purpose
• 2  garlic minced
• 0.3 teaspoon pepper red
• 3 cups milk 2% reduced-fat
• 26 ounce tomatoes divided
• 1 tablespoon olive oil 
• 2.3 cups onion chopped ( 2 medium)
• 6 ounces part-skim mozzarella cheese shredded divided
• 0.5 teaspoon salt 
• 16 ounce pkt spinach frozen dry thawed drained chopped
• 12  lasagna noodles whole wheat divided cooked

Equipment

• frying pan
• sauce pan
• oven
• knife
• whisk
• baking pan
• measuring cup

Directions

1. Preheat oven to 37
2. Heat oil in a large skillet over medium heat.
3. Add onion; cook 10 minutes or until onion is browned, stirring occasionally. Stir in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Set aside.
4. Lightly spoon flour into a dry measuring cup; level with a knife.
5. Combine flour, milk, salt, black pepper, and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently.
6. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.
7. Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of spinach mixture. Top with 3 lasagna noodles, 1 cup marinara sauce, and 3/4 cup cheese.
8. Layer 3 more lasagna noodles, remaining spinach mixture, and remaining 3 lasagna noodles. Top with remaining marinara sauce.
9. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup cheese.
10. Bake at 375 for 50 minutes or until lasagna is browned on top.
11. Garnish with parsley sprigs, if desired.