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Pre-heat your oven to 375 degrees.
White Sauce-
In a sauce pot, heat on med/low till everything is melted. Whisk till flour is blended.
Lemon topper-
Slice the lemons in to very thin rounds. In a sauce pan, barely cover them with water and bring them to a boil. Let them soften for about 30 minutes while you prep the lasagna. Remove once soft and drain on a paper towel. This is an important step – it seems semi annoying and complicated but I promise it’s worth it.
Building the lasagna-
Spray some Pam or non stick spray in to the pan so your pasta won’t stick. Spread a small layer of sauce, layer 3 sheets across the pan. Sprinkle a big layer of spinach and thin sliced tomatoes, add another layer of sauce. Add three more pasta sheets across the pan. Add a sprinkle of mozzarella. Add more sauce. Add more spinach. I think you get the point… Sprinkle some mozzarella over the top. Add tomato and lemon slices. Bake for 20 minutes or until bubbly.
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