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Cook the lasagna noodles Meanwhile, prepare Almost Healthy Bechamel Sauce and Almost Healthy Bolangese Sauce.
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Bechamel Sauce
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Put 1/2 C flour and 2-3 T olive oil in a glass bowl. Microwave for 1 min., then stir until well blended. Add 2 C skim milk. Microwave for 1 min., then stir until smooth. Repeat; Microwave for 1 min., then stir until smooth; Repeat; Microwave for 1 min., then stir until smooth and the sauce is glossy on the top. If not, cook and stir some more. Stir in 1/3 C powered dry nonfat milk.*
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* Adding dry milk improves the body of the sauce.
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Add 1 T paprika, 1 t nutmeg, and one small can of tomato sauce.
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Sauce Bolangese
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Dice two carrots, one celery stalk, and 1-2 onions depending and saute in olive oil for 10 min. Add two crushed garlic cloves.
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Add 1 lb. ground Buffalo, 2 crushed bay leaves*, 1/2 t thyme, and 2/3 C red wine. Cook until the wine has almost evaporated and gradually blend in 1 lb. of fresh spinach leaves until wilted.
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*If crushed bay leaf is not available, put the wine in a cup in the microwave and heat it. Soak the bay leaves in the hot wine for 45-60 mins., before adding the wine to the meat.
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Combine Bolangese and Bechamel.
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In a separate bowl, blend 1 lb. low fat ricotta cheese and 1/2 lb. shredded skim milk or no fat mozzarella cheese.
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Assembly of the Lasagna
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Oil (ovilve)a lasagna pan. Cover the bottom of the pan with a layer of lasagna noodles. Spread over that a layer of sauce, then the ricotta-mozzarella cheese. Repeat, ending with a layer noodles.
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Top with shredded Parmesan and/or low fat Swiss cheese.
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BRown in a 400 degree oven.
