Okay, we are starting this thing where Saturday night is designated, “Vegetarian Night”. So far we’ve had this, an Indian Feast (coming soon), and this weekend, the Vegetable Upside-down Cake from the Enchanted Broccoli Forest.

But now, here’s lasagna. Originally, it was just sauce, noodles, and Parmesan. This sounds great but why not add a little more? Exactly! I did two layers of low fat ricotta with some defrosted, drained frozen spinach mixed in. Also, I added Mozzarella to the top because, c’mon, it’s lasagna!

Oh, and there’s also chicken broth here. Obviously that makes this not vegetarian but, if you use vegetable broth it is. So there.

Note: I used 1% milk here and the sauce was very creamy and rich. I guess that’s what happens when you use 8 tablespoons of butter.

White Lasagne with Parmigiano Besciamella with Spinach & Ricotta
Recipe adapted from Gourmet magazine
3/4 cup . . . → Read More: (Almost Vegetarian): White Lasagne with Parmigiano Besciamella, Spinach & Ricotta