Vegetable Lasagna I Recipe

• 8 lasagna noodles
• 2 (28 ounce.) cans peeled, whole tomatoes
• 2 tbsp. extra virgin olive oil
• 1 tbsp. finely chopped garlic
• 3 tbsp. minced parsley
• Salt and freshly grnd pepper
• 3 c. skim lowfat milk
• 6 tbsp. butter
• 1/4 c. all-purpose flour
• 1/2 teaspoon nutmeg
• 1 c. part-skim ricotta cheese
• 1/2 c. grated part-skim Mozzarella cheese
• 1 (10 ounce.) pkg. frzn spinach, thawed

Directions