Creamy Spinach Lasagna

Creamy Spinach Lasagna (Adapted from CL)

1 tablespoon olive oil
2 1/4 cups chopped onion
2 garlic cloves, minced
16 ounces frozen chopped spinach, thawed, drained, and squeezed dry
1/3 cup all-purpose flour
3 cups plain soy milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
26 ounces marinara sauce, divided
12 cooked whole wheat lasagna noodles, divided
6 ounces shredded mozzarella cheese, divided

Preheat oven to 375

In a large skillet, heat oil over medium heat. Add onion and cook 10 minutes or until onions are browned, stirring occasionally. Add in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Remove from heat and set aside.

In a small saucepan, whisk together flour, soy milk, salt, black pepper, and red pepper. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute while stirring constantly. Remove from heat and add 2 cups milk mixture to spinach mixture. Cover remaining milk and set aside.

Coat a 13x9" baking pan with cooking spray and spread 1/2 cup marinara sauce in the bottom. Place 3 noodles over sauce and then top with half of the spinach mixture. Top with 3 more noodles, 1 cup marinara sauce, and 3/4 cup shredded cheese. Add 3 more noodles on top, remaining spinach mixture, and remaining 3 noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup cheese.

Bake for 45-50 minutes or until the top is lightly golden.