Vegetable Lasagna
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 1 cup zucchini, julienned
- 1 cup yellow squash, julienned
- 1 cup fresh mushrooms, sliced
- 1⁄2 teaspoon garlic, minced
- 6 tablespoons Fleischmann's margarine
- 1 teaspoon italian seasoning
- 1 1⁄4 teaspoons salt
- 1 cup carrot, julienned and steamed
- 1 cup broccoli floret, steamed
- 6 tablespoons flour
- 1⁄2 teaspoon white pepper
- 3 cups 1% low-fat milk
- 1⁄2 cup parmesan cheese, freshly grated
- 1 (16 ounce) package lasagna noodles
- 1 lb lowfat mozzarella cheese, shredded
- 15 ounces low-fat ricotta cheese
- 1 (10 ounce) package frozen spinach, thawed, chopped
- 3 tablespoons parmesan cheese, freshly grated
- fresh parsley, chopped
directions
- Saute zucchini, yellow squash, mushrooms and garlic until tender in 2 Tbs margarine. Add Italian seasoning and 1/4 tsp salt. Stir in carrots and broccoli; set aside and cool.
- Melt remaining margarine in saucepan; add flour, pepper and remain ing salt. Cook over medium heat 5 minutes.
- Stir in milk and cook until thickened.
- Remove from heat and stir in Parmesan cheese. Set aside. Cook pasta, according to package directions.
- Rinse in cool water and drain.
- Grease lasagna pan.
- Spoon only enough white sauce into lasagna pan to barely cover the bottom.
- Line with 3 noodles; spoon 1/2 the vegetable mixture over noodles, placing it down the center of each noodle; sprinkle 1/3 of the mozzarella cheese over the vegetable mixture. Cover with another layer of pasta; spread with 1/2 the spinach ; cover with 1/2 the remaining white sauce. Repeat the layering; 3 noodles; remaining vegetables, 1/2 remaining mozzarella; 3 noodles, remaining ricotta, spinach and white sauce. Cover with remaining mozzarella, sprinkle with parmesan and parsley over top.
- Bake 45 minutes in a preheated 350°F oven.
- Let stand 15 minutes before serving.
- Serve with crisp green salad and fresh bread.
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