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Photo of Asiago-spinach lasagna by WW

Asiago-spinach lasagna

11
Points® value
Total Time
1 hr
Prep
20 min
Cook
25 min
Serves
1
Difficulty
Moderate
This lasagna features a tasty combination of Asiago cheese, baby spinach, and plum tomatoes. Scale up the ingredients to make a large lasagna for more people. Or make several individual lasagnas to freeze for another time.

Ingredients

Cooking spray

4 spray(s)

No cook lasagna noodles

1 oz, 1 noodle

1% low fat milk

⅔ cup(s)

All-purpose flour

2 tsp(s)

Asiago cheese

¾ oz, shredded, divided (about 3 tbsp)

Dried thyme

¼ tsp(s)

Table salt

¼ tsp(s), divided

Olive oil

½ tsp(s)

Garlic

1 clove(s), large, thinly sliced

Baby spinach

2½ cup(s), lightly packed

Plum tomato

1 medium, chopped

Instructions

  1. Preheat oven to 450°F. Spray small loaf pan or 10-oz ovenproof baking dish or ramekin with nonstick spray.
  2. Break lasagna noodle into 3 equal pieces by placing heavy knife where you want the break and lifting noodle up until it snaps; don’t worry if there are some fragments. Place 1 piece in bottom of pan with any fragments.
  3. To make sauce: In small saucepan, whisk together milk and flour until smooth. Cook over medium heat, stirring constantly, until mixture comes to boil and thickens, 3 to 4 minutes. Remove from heat. Stir in 2 tbsp Asiago, thyme, and 1⁄8 tsp salt; stir until cheese melts. Set aside.
  4. In medium skillet over medium heat, warm oil. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add spinach and remaining 1⁄8 tsp salt; cook, stirring constantly, until spinach is wilted, about 1 minute. Transfer to plate.
  5. Top noodle with half of spinach mixture and half of tomato, then third of sauce (about 3 tbsp). Repeat layering with another piece of noodle, remaining spinach mixture, remaining tomato, and half of remaining sauce. Top with remaining piece of noodle and remaining sauce. Sprinkle with remaining 1 tbsp cheese.
  6. On small baking sheet, place lasagna and bake until browned on top and bubbling, about 20 minutes. Cool 15 minutes before serving.
  7. Serving size: 1 casserole

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