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