Mr Minx and I recently spent a long weekend in Ocean City, Maryland. If you've ever been there, you know it's not exactly a gourmet haven, what with the preponderance of pizza joints and bars, many of which were closed in the off-season. We didn't want to cook our dinners on the two-burner cooktop in our room (I don't know how anyone can stand to cook with electric on a regular basis) or eat only salads when we went out, so we didn't end up consuming a whole lot of vegetables. Unless, of course, you consider french fries a vegetable. Or salsa.
Back in Baltimore, I went a little crazy in Wegman's produce department. And the fresh whole wheat pasta sheets called to me - veggie lasagna seemed like a good way to have a nice dinner and get our greens, too. Rather than going whole-hog with cheese and cream and all that good stuff, I made a very low-fat bechamel and used part-skim cheese. Honestly, we didn't miss the fat at all.
"Healthy" Spinach Lasagna
2 tablespoons olive oil
1 leek, rinsed well and chopped
1/2 lb mushrooms, roughly chopped
1 clove garlic, crushed
2 lbs frozen spinach, thawed and squeezed dry
salt, pepper, and nutmeg
Heat olive oil in a large skillet. Add leek and mushrooms and a pinch of salt and sauté until leeks are tender and mushrooms have given up all of their liquid, about 15 minutes. Stir in garlic and cook an additional 2-3 minutes. Add spinach, and season with salt, pepper, and freshly grated nutmeg to taste.
3 tablespoons butter
3 tablespoons flour
1.5 cups 1% milk
salt, pepper, and nutmeg
2 tablespoons grated parmesan cheese
In a saucepan over medium heat, melt butter and add flour, stirring well, until flour is completely incorporated. Cook, stirring constantly, for about 2-3 minutes, to cook flour. Slowly whisk in milk. Turn up the heat and bring to a boil. Once sauce has thickened, stir in salt, pepper, nutmeg, and grated cheese. Set aside.
To assemble lasagna:
1 12.5 oz package fresh whole wheat lasagna sheets, cooked according to package directions and drained
1 cup part-skim shredded mozzarella cheese
1/2 cup chopped toasted walnuts
Preheat oven to 400F.
Spread 2 tablespoons of bechamel on the bottom of a 9" square baking dish. Top with a lasagna sheet, trimming excess from long end and adding it to fill the gap on the short side. Spread on more bechamel, then add several tablespoons of spinach filling and a sprinkling of both mozzarella cheese and walnuts. Continue layering in this manner until all of the spinach filling is used up. Top with a final layer of pasta, bechamel, and mozzarella.
Bake until top is bubbly and brown, 20-30 minutes. Let rest for 10 minutes before slicing and serving.
Posted by theminx on Minxeats.com.