6 lasagna noodles, about 1/4 pound
Red Sauce:
2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 teaspoon dried oregano leaves
1 cup milk
1/2 cup tomato puree
1 egg
1/2 teaspoon salt
1/8 teaspoon pepper
Spinach Filling:
2 tablespoons butter or margarine
1/2 cup finely chopped onion
1 clove garlic, minced
10 ounce package frozen, chopped spinach, thawed, squeezed dry
Cheese Filling:
8 ounces Ricotta cheese
1 teaspoon dried basil leaves
2 ounces pepperoni or salami, minced, optional
1 cup shredded Provolone cheese
1/2 cup grated Parmesan or Romano cheese

Preparation Instructions:

1. Bring pot of water to a boil. Cook lasagna while preparing other ingredients.

2. Melt butter. Stir in flour. Cook and stir for 1 to 2 minutes.

3. Whisk in oregano and milk. Stir until thickened. Mix in tomato puree. Remove from heat. Cool for a minute before whisking in egg. Season with salt and pepper.

4. For spinach filling, saute onion and garlic in butter. Stir in spinach.

5. Mix together the ricotta cheese, basil and pepperoni, if used.

6. Spoon a little of the red sauce in the bottom of a baking dish. Cover with a layer of pasta.

7. Spoon with half of the spinach. Top with a third of ricotta mixture and cheeses.

8. Repeat layers, ending with pasta, sauce and cheeses.

9. Bake at 375 degrees for 25 minutes.

10. Let stand 10 minutes. Serve.

Per Serving: 541 calories; 28.6 g protein; 30.4 g fat; 40.0 g carbohydrates; 1149 mg sodium.