The Best Vegetable Lasagna

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Clabber Girl


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1 pound cleaned trimmed spinach or two 10 ounce packages frozen, thawed

1 large onion, sliced

3 tablespoons olive oil

2 pounds zucchini and/or yellow squash (about 4 medium squash), scrubbed and sliced thin

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 to 1 teaspoon dried hot red pepper flakes

for the bechamel sauce

1/2 stick (4 tablespoons) butter

5 garlic cloves, minced (about 1-1/2 tablespoons)

1/2 cup skim, low-fat or whole milk

1-1/2 teaspoons salt

9 ounces flat, no-boil, or oven-ready lasagna pasta

3 large tomatoes, sliced 1/4 inch thick

3 cups shredded part skim or whole milk mozzarella, (about 3/4 pound)

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