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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 3 |
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I added a julienned carrot to the veggie blend. 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 |
Directions:
1. In a small bowl, combine 2 tbsp Parmesan cheese, ricotta cheese, mayonnaise, milk, basil thyme, salt and pepper.
2. Spread 1/4 cup mixture into an 8x4x2 glass loaf pan coated with nonstick cooking spray.
3. 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.
4. Cover and bake at 400° for 25 minutes.
5. Uncover, bake and additional 10-13 minutes longer or until golden brown and bubbly.
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