Spinach Lasagna

Spinach Lasagna
Book: Cook'n with Pillsbury
Makes 6 servings

9 uncooked lasagna noodles
2 1/2 cups milk
1/4 cup all-purpose flour
1 teaspoon garlic salt
2 (9-ounce) packages frozen spinach in a pouch, thawed, squeezed to drain
1 cup cottage cheese
6 ounces (1 1/2 cups) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

1. Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water.

2. Meanwhile, heat oven to 350°F. In medium saucepan, combine milk, flour and garlic salt; blend well. Cook over medium heat, stirring constantly, until mixture boils and thickens. Reserve 1/2 cup sauce for top layer of lasagna; stir spinach into remaining sauce.

3. In medium bowl, combine cottage cheese and mozzarella. Spread 1/2 cup spinach sauce in bottom of ungreased 13x9-inch (3-quart) baking dish. Top with 3 lasagna noodles, half of cheese mixture and half of remaining spinach sauce; repeat layers. Top with last 3 noodles and reserved 1/2 cup sauce. Sprinkle with Parmesan cheese.

4. Bake at 350'F. for 30 to 40 minutes. Let stand 5 to 10 minutes before serving. If desired, garnish individual servings with fresh basil and tomato wedges.