Vegetarian Lasagna

Ingredients

• Butter

  Unsalted

  3 tbsp or 43g

• Wheat flour

  White, all-purpose, enriched, bleached

  ⅛ cup or 13g

• Nutmeg

  Spices, ground

  1 tsp or 2g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 514g

• Wonton wrappers

  (includes egg roll wrappers)

  8 wrapper, eggroll or 256g

• Mozzarella cheese

  Part skim milk

  1 ½ cup, shredded or 168g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

Directions

1. Melt the butter in a 1 to 1 1/2-quart pan over medium-high heat. Add the flour and stir until bubbly. Remove the pan from heat and gradually whisk in the milk until smooth. Return to heat, bring to a boil while stirring, and boil for 1 minute, stirring constantly. Season with nutmeg, salt, and pepper to taste. Remove from heat.
2. Select a small baking dish that fits 2 egg roll wrappers side by side. Layer a fourth of the marinara sauce, two egg roll wrappers, a third of the bechamel sauce, a third of the mozzarella cheese, and a fourth of the parmesan cheese. Repeat the layers twice more, finishing with marinara sauce, egg roll wrapper, and Parmesan.
3. Bake in a 500°F oven until the lasagna is golden brown on top and the sauce is bubbly around the edges, about 15 minutes. Let stand for about 5 minutes before cutting into fourths to serve.