Spinach Lasagna

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2 tablespoons olive oil

6 large onions (2 white, 2 red, 2 yellow), halved and thinly sliced

6 cloves garlic, chopped

1 1/2 cups lowfat chicken or vegetable stock, divided

6 scallions, thinly sliced

1 tablespoon dried oregano

2 teaspoons salt (preferably sea salt), plus more to season

1 teaspoon freshly ground black pepper, plus more to season

9 whole-wheat lasagna noodles

2 packages (9 oz each) frozen spinach

1 tablespoon salted butter

1 tablespoon all-purpose flour

1 egg

2 cups part-skim ricotta

Grated zest of 1/2 lemon

Olive oil cooking spray

1 cup grated Parmesan, divided

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