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Vegetable Lasagna Recipe | |
Italian Pasta | |
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Ingredients:
2 tablespoons melted margarine 1/3 cup all-purpose flour 1 teaspoon salt 3 cups skim milk 12 lasagna noodles (cooked as directed) 14 ounces canned spinach, drained 1 1/2 cups part skim milk ricotta cheese 1/4 cup fat-free parmesan cheese 1 teaspoon basil 1/2 teaspoon oregano 1/4 teaspoon ground pepper 8 ounces sliced mushrooms 2 cups sliced carrots 1/2 cup chopped onion 1/4 cup chopped green peppers 1 1/2 cups fat-free mozzarella cheese, shredded
Directions:
Preheat oven to 350 degrees. Make white sauce by heating margarine in a 1 quart sauce pan over low heat. Stir in flour and salt. Cook for 1 minutes stirring constantly. Remove from heat and stir in milk. Reheat to boiling stirring constantly. Boil and stir for 1 minute. Cover and keep warm. If sauce thickend too much, thin with small amounts of skim milk. In a mixing bowl, combine, spinach, ricotta, parmesan, basil, oregano, and pepper. Set aside. In a skillet cook mushrooms, carrots, onions, and green peppers until tender. In a 9 X 13 pan place 4 noodles in the bottom. Top with half the spinach mixture, 1.2 cup mozzarella cheese. Cover with another 4 noodles, vegetable mixture, 1/2 the white sauce. Layer with another 4 noodles, spinach mixture, white sauce, and top with remaining mozzarella cheese. Bake 45 minutes. Let stand 10 minutes before cutting.10 servings
Nutritional Analysis per Serving: Calories - 565.9, Fat (g) - 9.6, Fiber (g) - 4.5, Protein (g) - 24.5, Sodium (mg) - 630
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