4 Servings 15 min Cook
3 Tbsp Butter
0 Cup Wheat Flour
1 Tsp Nutmeg
1 1/2 Cup Reduced Fat Milk
1/2 Tsp Salt
1/2 Tsp Pepper
2 Cup Pasta Sauce
8 Wrapper, eggroll (7" square) Wonton Wrappers
1 1/2 Cup, shredded Mozzarella Cheese
1/4 Cup Parmesan Cheese
Melt butter in a 1- to 1 1/2-quart pan over medium-high heat.
Add flour and stir until bubbly.
Remove pan from heat and gradually add milk, whisking until smooth.
Return to heat and bring to a boil, stirring; then boil for 1 minute, stirring constantly.
Season to taste with nutmeg, salt, and pepper.
Remove from heat.
Choose a small baking dish in which 2 egg roll wrappers will fit snugly side by side.
In dish, layer a fourth of the marinara sauce, two egg roll wrappers, a third of the bechamel sauce, a third of the mozzarella cheese, and a fourth of the parmesan cheese.
Repeat layers twice more, ending with marinara sauce, egg roll wrapper, and Parmesan.
Bake in a 500 degrees F oven until lasagna is golden brown on top and sauce is bubbly around edges (about 15 minutes).
Let stand about 5 minutes before cutting in fourths to serve.