Spinach Lasagna Bianca

• 1/2 tsp olive oil
• 6 oz whole-grain lasagna noodles
• 10 oz curly leaf spinach
• 4 large carrots, cut into 2-inch lengths and thinly sliced lengthwise
• 2 large zucchini, cut into 2-inch lengths and thinly sliced lengthwise
• 3 radishes, halved and thinly sliced
• 1 tbsp organic unsalted butter
• 2 cloves garlic, minced
• 1 tbsp dried basil
• 1 tbsp whole-wheat flour
• 16 oz 2% unsalted cottage cheese

1. Preheat oven to 375F. Brush bottom and sides of an 8 x 8-inch baking dish with oil.
2. Cook noodles according to package directions. Drain
3. Meanwhile, in a large, shallow pot, add spinach and 1/4 cup water. Heat on medium and cook, stirring, until wilted, 3 to 5 minutes. Drain and squeeze out excess liquid. Transfer to a paper towel-lined bowl to dry completely.
4. To pot, add carrots and 1/2 cup water. Cover and cook on medium heat for 5 minutes. Add zucchini and radishes, cover and cook until tender, 3 to 4 more minutes; add additional water as needed. Drain and wipe out pot. 
5. To pot, add butter and heat on medium-low until melted. Stir in garlic, basil and flour until smooth, about 30 seconds. Working in 1/4-cup increments, gradually stir in cheese. Reduce heat to low and cook, stirring, for 5 more minutes.
6. Spread a thin layer of cheese mixture in bottom of dish. Arrange a layer of noodles and half of carrots, zucchini, and radishes over top. Spread half of remaining sauce over top. Repeat with a layer of noodles, remaining carrot, zucchini, radishes and spinach. Top with a layer of noodles and remaining sauce.
7. Bake until top begins to brown, about 25 minutes. Let cool for 5 minutes.

Nutrients per serving (1/4 of lasagna)

calories 382g total fat 6g sat fat 2g monounsaturated fat 1g polyunsaturated fat 0.5g carbs 59g fiber 15g sugars 12g protein 26g sodium 228mg cholesterol 12mg