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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. Preheat oven to 450°.
2. Melt the margarine in a medium saucepan over medium heat. Add garlic, and sauté 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° 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.
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