CLASSIC ITALIAN LASAGNA
Preheat oven to 375 degrees F.
In a 2-quart pot, melt 4 tablespoons "ICBINB" over medium heat. When "ICBINB" has completely melted, add the flours (all-purpose & Whole Grain) and whisk until smooth, about 2 minutes.
Gradually add the FAT FREE half & half, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
Heat a skillet over medium-high heat, add ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain; removing any excess fat. Set aside and allow to cool completely.
In a medium sized bowl, thoroughly mix the ricotta and EGG BEATERS. Season with salt and pepper. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the lasagna sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach.
Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese (1 cup) on top of the beef.
Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses.
Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
Recipe adapted from original by Giada De Laurentiis: Classic Italian Lasagna. Found on www.foodnetwork.com.