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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Break the noodles in half widthwise; set aside.
2. In a saucepan, combine sauce mix, Italian seasoning and garlic powder.
3. Gradually stir in milk.
4. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
5. 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.
6. Repeat layers 3 times.
7. Top with remaining noodle pieces, sour cream, 1/2 cup sauce, tomato and remaining Parmesan cheese topping.
8. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly and noodles are tender.
9. Let stand for 10 minutes before serving.
10. Reheat remaining sauce; serve with lasagna.
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