Creamy Vegetable Lasagna

Name: Creamy Vegetable Lasagna
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2-3 serving(s)
Ingredients: 1/2 cup parmesan cheese, grated, divided; 1/3 cup ricotta cheese; 1/3 cup mayonnaise; 2 tablespoons milk; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/8 teaspoon salt; 1/8 teaspoon pepper; 3 lasagna noodles, the no-cook variety; 1 cup frozen broccoli, chopped; 1 cup frozen cauliflower, chopped; 1/4 cup part-skim mozzarella cheese, shredded

(5)

Recipe by Julie Bs Hive

From Taste of Home's Cooking for 2 (Spring Edition). I added a julienned carrot to the veggie blend.

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READY IN: 55mins

SERVES: 2-3

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup parmesan cheese, grated, divided
¹⁄₃

cup ricotta cheese
¹⁄₃

cup mayonnaise
2

tablespoons milk
¹⁄₂

teaspoon dried basil
¹⁄₂

teaspoon dried thyme
¹⁄₈

teaspoon salt
¹⁄₈

teaspoon pepper
3

lasagna noodles, the no-cook variety
1

cup frozen broccoli, chopped
1

cup frozen cauliflower, chopped
¹⁄₄

cup part-skim mozzarella cheese, shredded

DIRECTIONS

In a small bowl, combine 2 tbsp Parmesan cheese, ricotta cheese, mayonnaise, milk, basil thyme, salt and pepper.
Spread 1/4 cup mixture into an 8x4x2 glass loaf pan coated with nonstick cooking spray.
Layer with one noodle, 1/4 cup cheese mixture, 1 cup vegetable and 2 tbsp Parmesan cheese. Repeat layers. Top with the third noodle and remaining cheese mixture. Sprinkle with mozzarella and remaining Parmesan.
Cover and bake at 400° for 25 minutes.
Uncover, bake and additional 10-13 minutes longer or until golden brown and bubbly.

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