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Lasagna Primavera




Source of Recipe


www


List of Ingredients




1-1/2 tablespoons stick margarine or butter
1 teaspoon bottled minced garlic
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 (12-ounce) cans evaporated skim milk
2 tablespoons 1/3-less-fat cream cheese (about 1 ounce)
1 cup (4 ounces) part-skim ricotta cheese
1 cup (4 ounces) preshredded part-skim mozzarella, divided
1/2 teaspoon dried basil
1 large egg white
2 cups small broccoli florets
1/2 cup prepackaged shredded carrot
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
Cooking spray
6 no-boil lasagna noodles
1/2 cup (2 ounces) preshredded fresh Parmesan cheese, divided

Recipe



1. Preheat oven to 450 degrees.
2. Melt the margarine in a medium saucepan over medium heat. Add
garlic, and saute 1 minute. Add flour and salt; cook 30 seconds,
stirring with a whisk. Gradually add milk, stirring constantly
with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes
or until slightly thick, stirring constantly. Remove from heat,
and stir in the cream cheese until melted. Set aside.
3. Combine ricotta, 1/4 cup mozzarella, basil, and egg white in a

bowl. Combine broccoli, carrot, and bell peppers. Spread 1/4 cup

sauce in bottom of an 8-inch square baking dish coated with

cooking spray. Arrange 2 noodles over sauce. Spoon half of

ricotta mixture over noodles; top with half of vegetables. Spoon

3/4 cup sauce over vegetables; top with 1/4 cup Parmesan. Top

with 2 noodles, remaining ricotta mixture, remaining vegetables,

1/4 cup Parmesan, and 2 noodles, pressing firmly. Spoon remaining

sauce over noodles, spreading to cover. Cover and bake at 450

degrees for 25 minutes or until noodles are tender and sauce is

bubbly. Uncover and sprinkle with 3/4 cup mozzarella; bake an

additional 5 minutes. Let stand 5 minutes. Yield: 6 servings.