Name: Spinach and Béchamel Sauce Lasagna
Ingredients: 1 pound ground sausage1 large shallot, minced3 large garlic cloves, minced2 pounds green spinach (not frozen)16 oz LACTAID® Cottage Cheese4 oz parmesan cheese2 large eggs; 3 tbsp unsalted margarine; 1 tbsp minced onion; ¼ cup all-purpose flour; 3 cups LACTAID® Fat-Free Lactose-Free Milk, warmed; ¼ tsp salt; White pepper to taste; 1 pound lasagna noodles, cooked

Ingredients

For the Spinach Mixture

1 pound ground sausage

1 large shallot, minced

3 large garlic cloves, minced

2 pounds green spinach (not frozen)

16 oz LACTAID® Cottage Cheese

4 oz parmesan cheese

2 large eggs

For the Lactose-Free Béchamel Sauce*

3 tbsp unsalted margarine
1 tbsp minced onion
¼ cup all-purpose flour
3 cups LACTAID® Fat-Free Lactose-Free Milk, warmed
¼ tsp salt
White pepper to taste

For the Lasagna Assembly

1 pound lasagna noodles, cooked

Directions

For the Spinach Mixture

1.
In a 10-inch skillet over med-high heat, stir and cook the sausage until thoroughly cooked (about 6-8 minutes), drain and transfer to a plate.
2.
In the same pan, add the shallots and garlic and cook until softened, about 3 minutes.
3.
Working in batches, add two large handfuls of spinach at a time, stir and cook until wilted. Transfer to a strainer, press excess moisture from the spinach mixture using a spatula.
4.
Place spinach, sausage, LACTAID® Cottage Cheese, parmesan, and eggs into a blender or food processor and process until smooth and sausage is a fine crumble.

For the Lactose-Free Béchamel Sauce

1.
Melt margarine over medium heat. Add in onion and cook until softened (but not browned) for about 3 minutes.
2.
Whisk in the flour and cook for 3 minutes on medium heat, whisking until flour is absorbed.
3.
Add in the LACTAID® Fat-Free Lactose-Free Milkand whisk constantly until the mixture is thick and smooth for about 10 minutes.
4.
Season to taste with salt and white pepper.

For the Lasagna Assembly

1.
Spread some béchamel sauce in a lasagna pan, then add noodles, ⅓ of the spinach, and ⅓ of the béchamel sauce in layers until the final noodle layer.
2.
Top with remaining spinach. Cover with foil and bake for 25 minutes.
3.
After initial bake is complete, turn on your oven's broiler. Carefully remove the foil from the top of your lasagna pan before moving it underneath the broiler. Broil the lasagna, uncovered, until the top is golden brown—about 2-3 minutes.
4.
Rest for 5-10 minutes before serving.

Nutrition Facts

Serving Size

1 piece

Amount Per Serving

Nutrient	Amount
Calories	833
Total Fat	38g
Saturated Fat	16g
Cholesterol	92mg
Sodium	945mg
Total Carbohydrate	77g
Dietary Fiber	3g
Total Sugars	9g
Protein	47g
Calcium	463mg

Notes

*Sauce recipe by LACTAID®

Recipe By Naomi Robinson

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Ingredients

For the Spinach Mixture

1 pound ground sausage

1 large shallot, minced

3 large garlic cloves, minced

2 pounds green spinach (not frozen)

16 oz LACTAID® Cottage Cheese

4 oz parmesan cheese

2 large eggs

For the Lactose-Free Béchamel Sauce*

3 tbsp unsalted margarine
1 tbsp minced onion
¼ cup all-purpose flour
3 cups LACTAID® Fat-Free Lactose-Free Milk, warmed
¼ tsp salt
White pepper to taste

For the Lasagna Assembly

1 pound lasagna noodles, cooked

Directions

For the Spinach Mixture

1.
In a 10-inch skillet over med-high heat, stir and cook the sausage until thoroughly cooked (about 6-8 minutes), drain and transfer to a plate.
2.
In the same pan, add the shallots and garlic and cook until softened, about 3 minutes.
3.
Working in batches, add two large handfuls of spinach at a time, stir and cook until wilted. Transfer to a strainer, press excess moisture from the spinach mixture using a spatula.
4.
Place spinach, sausage, LACTAID® Cottage Cheese, parmesan, and eggs into a blender or food processor and process until smooth and sausage is a fine crumble.

For the Lactose-Free Béchamel Sauce

1.
Melt margarine over medium heat. Add in onion and cook until softened (but not browned) for about 3 minutes.
2.
Whisk in the flour and cook for 3 minutes on medium heat, whisking until flour is absorbed.
3.
Add in the LACTAID® Fat-Free Lactose-Free Milkand whisk constantly until the mixture is thick and smooth for about 10 minutes.
4.
Season to taste with salt and white pepper.

For the Lasagna Assembly

1.
Spread some béchamel sauce in a lasagna pan, then add noodles, ⅓ of the spinach, and ⅓ of the béchamel sauce in layers until the final noodle layer.
2.
Top with remaining spinach. Cover with foil and bake for 25 minutes.
3.
After initial bake is complete, turn on your oven's broiler. Carefully remove the foil from the top of your lasagna pan before moving it underneath the broiler. Broil the lasagna, uncovered, until the top is golden brown—about 2-3 minutes.
4.
Rest for 5-10 minutes before serving.