8 lasagna noodles
2 (28 oz.) cans peeled, whole tomatoes
2 tbsp. olive oil
1 tbsp. finely minced garlic
3 tbsp. chopped parsley
Salt and freshly ground pepper
3 c. skim milk
6 tbsp. butter
1/4 c. all-purpose flour
1/2 tsp. nutmeg
1 c. part-skim ricotta cheese
1/2 c. grated part-skim Mozzarella cheese
1 (10 oz.) pkg. frozen spinach, thawed

Cook lasagna noodles, drain and lay flat. Drain tomatoes and crush. Heat olive oil in a heavy saucepan, add garlic and cook over low heat for 3 minutes. Add drained tomatoes, 2 tablespoons of parsley and pepper to taste. Raise heat to medium and cook tomato sauce, stirring occasionally for 10 minutes, set aside.

To make a bechamel sauce, heat milk in a saucepan until very hot. Melt butter in another saucepan over low heat, add flour to melted butter and whisk until a smooth paste forms. Pour in hot milk and whisk constantly for 3 minutes or until sauce thickens. Add nutmeg, salt and pepper to taste. Remove from heat, whisk in ricotta.

To assemble lasagna, spread 1/2 cup tomato sauce over the bottom of a 9 x 13 inch baking pan, cover sauce with 4 lasagna noodles, overlapping slightly. Spoon half of bechamel sauce evenly over the noodles, add the spinach. Cover with noodles, repeat layers. Sprinkle with Mozzarella. Cover with foil, bake for 30 minutes at 325 degrees. Uncover and bake for 15 minutes more. Remove from oven and let rest for 10 minutes before serving. Serves 8 to 10.