8 tbsp. butter
8 tbsp. flour
4 c. skim milk
1 c. half & half
1 1/2 c. Romano
Nutmeg
Black pepper

LASAGNA:

1 lb. lasagna noodles
2 lbs. low-fat ricotta
2 (10 oz.) pkgs. frozen spinach
1 1/2 lbs. grated Mozzarella
2 eggs
Black pepper
Oregano
Romano

SAUCE: Melt butter in saucepan. Add flour and stir until smooth. Gradually add milk and half and half, constantly stirring. Add Romano and seasonings to taste. Use low heat throughout.

LASAGNA: Boil lasagna noodles until al dente. Drain. Combine ricotta, spinach, eggs and seasonings to taste. In 2 (8 inch) square casseroles, layer lasagna in this order: sauce, noodles, ricotta mixture, Mozzarella. Bake at 350 degrees for 1 1/2 hours or until done.