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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Layers of cheese, noodles, and crisp veggies combine to make a much-loved garden lasagna. Prepare this for your next low-key dinner party. Ingredients:
1 1/2 teaspoons olive oil |
3 1/2 cups (1 pound) chopped zucchini |
1 cup chopped onion |
2/3 cup chopped carrot |
1 1/2 cups fresh corn kernels or frozen whole-kernel corn, thawed |
1 cup chopped fresh basil |
1/2 teaspoon kosher salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
1/4 cup all-purpose flour |
3 cups 1% low-fat milk |
1 cup 1% low-fat cottage cheese |
1/2 cup (2 ounces) grated parmesan cheese |
1/8 teaspoon ground nutmeg |
cooking spray |
9 (about 5 ounces) no-boil lasagna noodles (such as barilla) |
1 cup (4 ounces) preshredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 400°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and carrot; sauté 8 minutes or until lightly browned. Remove from heat; stir in corn, basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan; gradually add milk, stirring with a whisk. Cook and stir over medium heat until mixture comes to a boil; reduce heat and simmer 2 minutes, stirring constantly. Remove from heat; stir in cottage cheese, Parmesan, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
4. Spread 1/2 cup white sauce in bottom of an 11- x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half the vegetable mixture (about 2 cups) and one-third of the remaining white sauce (about 1 cup). Top with 3 noodles, remaining vegetable mixture, half the remaining sauce, and 3 more noodles. Spread the remaining white sauce over noodles. Cover with foil and bake at 400° for 25 minutes. Uncover, sprinkle with mozzarella, and bake an additional 25 minutes or until golden brown. Let stand 15 minutes.
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