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    Lasagna Primavera


    Source of Recipe


    internet

    List of Ingredients




    9 Lasagna noodles uncooked
    1 pound Broccoli
    6 ounces Mushroom sliced
    4 ounces Yellow squash sliced
    4 ounces Zucchini sliced
    1/2 cup Carrot shredded
    1 cup Water
    1 Clove garlic minced
    1/4 teaspoon Salt not optional
    1/4 teaspoon Pepper
    1/2 cup Nonfat dry milk
    1 1/3 tablespoons Flour
    1/2 teaspoon Dried basil
    1/2 teaspoon Fennel seed crushed
    1/2 teaspoon Dried oregano
    1 cup Ricotta cheese
    2 tablespoons Parsley
    1 cup Mozzarella cheese shredded

    Recipe



    Spray 11 x 7 baking dish with spray. Set aside. Prepare lasagna noodles as directed. Rinse and let stand in warm water.

    Combine borccoli, mushrooms, squash, zucchini, carrot, garlic, salt and pepper in 3-qt casserole. Cover and Microwave on HIGH 6-8 min. or until tender. Drain and set aside. Combine ricotta and parsley in sm. bowl. Mix well and set aside. Place dry milk, flour, basil, fennel and oregano in 4-cup measure. Blend in 1 cup water. Microwave on HIGH for 3-5 min or until thickens and bubbles, Set aside.

    Place noodles on paper towels to drain. Layer 3 noodles, half of vegetable mixture, half of ricotta mixture, 1/2 cup mozzarella cheese and half of sauce in prepared dish. Top with 3 noodles, remaining vegetable and ricotta mixtures. Top with remaining noodles, sauce and mozzarella cheese. Cover with plastic wrap. MW 70% (MED-HIGH) for 10-12 min. Let stand covered for 10 min.

 

 

 

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