Creamy Spinach Lasagna

(Note: the above is the photo cooking light uses, I cannot take it as my own work! :) lol)

This is another Cooking Light favorite, passed on by my dear food friend, Kerri Smith. She loves food about as much as me, though I think she likes to cook more then I do. :) She raved about this, and sent it on, and is also the one who got my Cooking Light magazine at my bridal shower, and ever since.. I've been a believer. I think it's been 4 years now that I've had a subscription! Amazing!

Oh and Kerri is right, she told me to make two pans of it, freezing one for another day... That's super smart because it is a lot of work. Oh, and though the leftovers lasted Jason and I over a week, we never got tired of it. :) A very good sign!

Creamy Spinach Lasagna

A less-sweet marinara sauce helps balance the flavor of this dish, with its smooth spinach sauce and rich mozzarella topping.

1 tablespoon olive oil
2 1/4 cups chopped onion (about 2 medium)
2 garlic cloves, minced
1 (16-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 cups 2% reduced-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 (26-ounce) jar marinara sauce, divided
Cooking spray
12 cooked whole wheat lasagna noodles, divided
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
Parsley sprigs (optional)

Preheat oven to 375°.

Heat oil in a large skillet over medium heat. 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.

Lightly spoon flour into a dry measuring cup; level with a knife. 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. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.

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. Layer 3 more lasagna noodles, remaining spinach mixture, and remaining 3 lasagna noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup cheese. Bake at 375° for 50 minutes or until lasagna is browned on top. Garnish with parsley sprigs, if desired.

½ cup marinara on bottom of pan
3 noodles
½ spinach mixture
3 noodles
1 C marinara
¾ C cheese
3 noodles
Remaining spinach mixture
3 noodles
Remaining marinara sauce
Reserved milk mixture
¾ C cheese