- 12 lasagna noodles
- 2 1/2 tbsp butter
- 2 tbsp flour
- 2 1/2 cups skim milk
- 4 cloves of garlic, minced
- 1 cup shredded mozzarella cheese
- 1/8 cup + 1 tbsp parmesan cheese
- 1/8 cup + 1 tbsp Romano cheese
- 3/4 cup broccoli, chopped into bite size pieces
- 1/2 cup carrots, cut into “matchsticks”
- 1/2 yellow onion, diced
- 3/4 cup baby spinach, sliced into strips
- Olive Oil
- 1/4 cup bread crumbs
Cook pasta in a large pot of boiling, salted water.
Melt butter over medium heat and add flour. Stir to combine for about 3 minutes. Whisk in the milk and garlic. Bring to a boil, being careful not to scorch the milk, stirring constantly. Reduce to heat to low and add cheeses (Reserving 1/4 cup mozzarella cheese and 1 tbsp each parmesan and Romano cheese). Stir until cheeses are melted and sauce is smooth. Keep warm.
Add 1 tbsp of olive to medium sauce pan over medium-high heat. Add broccoli, carrots, onions and 1 tsp of salt and cook for 5 minutes. Make sure the onions do not brown. Remove from heat.
Combine bread crumbs and remaining cheeses with 2 tbsp of olive oil and 1/2 tsp of salt. Stir to combine and set aside.
Spray an 8×8 pan with cooking spray and place three lasagna sheets in the pan.
Put spinach and vegetable mixture on top of pasta and add about 1/2 cup of cheese sauce. Place three more pasta sheets on top. Continue building the lasagna in this fashion, until three pasta sheets are remaining. For the top layer, add remaining cheese sauce, then sprinkle with bread crumb mixture and drizzle with olive oil.
Place in a 350 degree oven and cook for 35 minutes. Let rest 5 minutes before cutting.