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Greek Lasagna
Yield: 9 servings

12 oz lasagna noodles
1/4 cup vegetable stock
1 large leek, chopped
1 large onion, chopped
5 scallions, chopped
1/2 cup chopped fresh parsley
1/3 cup chopped fresh dill
1 1/2 lb spinach, steam and chop
1 cup low-fat cottage cheese
1 cup crumbled feta cheese
4 eggs, beaten
3 Tbsp butter
3 Tbsp whole wheat flour
2 1/2 cup skim milk
1/4 cup grated Parmesan cheese

Cook lasagna noodles in boiling water until al dente. Drain and
rinse under cold water until cool. Spread out flat and cover so
they do not dry out. Place stock in skillet, add leeks, onions
and scallions. Cook over low heat until soft, but do not brown.
Add parsley and dill, stir until the parsley is wilted.

Drain spinach and press out excess moisture, stir into onion mixture
and set over heat for a minute or two to drain any remaining
moisture. Turn into bowl and add cottage, cheese, feta and eggs.

Melt butter in skillet, stir in flour and continue stirring over
low heat for 2-3 minutes, gradually add milk, stirring until sauce
thickens. Stir in Parmesan cheese, remove from heat. Place 1/2
cup of white sauce in bottom of a 9x13 pan. Add a layer of noodles
(1/4 of noodles) and spread 1/3 of spinach mixture over noodles.
Repeat layering twice, top with remaining noodles, top with remaining
white sauce.

Bake for 25 minutes at 350 F. Allow to stand 15 minutes before
cutting into serving size pieces.


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