4 tbsp. butter
1 sm. onion
4 tbsp. flour
3 c. skim milk
1/2 tsp. nutmeg
Salt & fresh ground white pepper
1/2 lb. fresh mushrooms, cleaned & sliced
1 lb. lowfat ricotta cheese
1 lb. fresh spinach
6 med. tomatoes, chopped
1 lb. lasagne noodles, cooked & rinsed under cold water
8 oz. skim milk Mozzarella cheese, grated

In a large heavy saucepan over medium-high heat melt the butter and saute the onion just until wilted, lower the heat and add the flour, stirring constantly so that the mix does not scorch. Cook for about 3 minutes.

Pour the skim milk into the saucepan and whisk constantly until the mix thickens about 6 minutes. Season with the nutmeg, salt and pepper to taste. Remove the pan from the heat and cool for 10 minutes. Add the ricotta cheese and stir until well incorporated. Set aside.

In a non-stick skillet over medium-high heat, saute the mushrooms for approximately 3 minutes, until slightly browned. Add spinach and stir in chopped tomatoes. Set aside. Preheat oven to 450 degrees.

In a baking dish place a small amount of the ricotta mix, just to coat the bottom of the pan. Then proceed by layering in the following manner: a layer of noodles, a portion of ricotta mix and some of the Mozzarella so that the lasagna has a nice white top layer. (This can be prepared a day ahead up to this point and held tightly covered in the refrigerator.) Place the baking dish uncovered in the oven for 30 minutes, until mix is heated through and the top is slightly golden. (If you have made the lasagna earlier and it has been refrigerated, bring it to room temperature before heating.) Serve. Makes 8 to 10 servings.

NOTE: Whenever you want to re-cook pasta for future use, you can prevent the pasta from sticking together quite easily. After the noodles have been cooked thoroughly, drain them and run them under cold water until they can be handled easily. Transfer the pasta to a large bowl and toss with 1 to 2 tablespoons of olive oil. Toss the mix to make sure that all of the noodles are well coated and set the dish aside until you need it.