Recipe by Nicole Brummett
I love veggie lasagna and this is a quick, easy one that tastes great. You can of course make this the really fattening way with regular milk, cheeses, and sour cream.
Top Review by Cinnamon Turtle
The recipe itself is not bad. But making it in a loaf pan is a great idea. I'm usually cooking for two, so making a big pan of lasagna means eating it for days. This way I can make a manageable amount for dinner and freeze the rest in loaf pans for later. I just turn out the frozen lasagna brick, wrap it in freezer paper and keep it on hand for lazy nights. Thanks!
- 5 no-cook lasagna noodles
- 2 (1 1/4 ounce) envelopes white sauce mix
- 1 tablespoon italian seasoning
- 1 teaspoon garlic powder (may use more if desired)
- 3 cups skim milk
- 1 cup fat-free ricotta cheese or 1 cup cottage cheese
- 1 cup frozen california-blend frozen vegetables, thawed
- 1⁄2 cup fat-free parmesan cheese
- 2 tablespoons light sour cream
- 1⁄2 cup chopped fresh tomatoes or 1⁄2 cup chopped fresh Rotel diced tomatoes
Directions See How It's Made
- Break the noodles in half widthwise; set aside.
- In a saucepan, combine sauce mix, Italian seasoning and garlic powder.
- Gradually stir in milk.
- Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- In an 8x4x2 inch loaf pan coated with nonstick cooking spray, layer 1/2 cup sauce, 2 noodle pieces, 1/4 cup ricotta or cottage cheese, 1/4 cup vegetables, and about 1 1/2 tablespoons Parmesan cheese topping.
- Repeat layers 3 times.
- Top with remaining noodle pieces, sour cream, 1/2 cup sauce, tomato and remaining Parmesan cheese topping.
- Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly and noodles are tender.
- Let stand for 10 minutes before serving.
- Reheat remaining sauce; serve with lasagna.