 |
| |
| |
Nutritional Information
Calories 450
Fat 11.0g
Cholesterol 57mg
Sodium 782mg
Carbohydrates 48.4g
| | |
 |
Lightening Fast Lasagna Primavera
Ingredients
1 ½ tablespoons butter or margarine(dairy department)
1 teaspoon bottled minced garlic(produce department)
2 tablespoons white all purpose flour (aisle #11)
½ teaspoon salt (aisle #11)
2 12 ounce cans of evaporated skim milk (aisle # 11)
2 tablespoon Kraft "1/3 less fat" cream cheese(dairy department)
1 cup, about 4 ounces part skim ricotta cheese (dairy department)
1 cup, about 4 ounces shredded part skim mozzarella cheese.
½ teaspoon dried basil(spice rack end of aisle # 11)
1 large egg white (dairy department)
2 cups small broccoli florets (produce department)
½ cup pre- shredded packaged shredded carrots(produce department)
1 7 ounce jar roasted red bell peppers(aisle #6)
Cooking spray of your choice (aisle #11)
6 no boil Ronzoni lasagna noodles (aisle #7)
½ cup, about 2 ounces shredded part skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese(food court cheese case)
Directions
|
1. Preheat oven to 450 degrees.
2. Melt the margarine in a medium saucepan over medium heat. Add garlic and saute for 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 cream cheese until melted.
3. Combine ricotta, 1/4 cup mozzarella, basil, and egg white into a large bowl. Combine carrots,
broccoli, and red 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, top with shredded mozzarella cheese and sprinkle with
grated Parmesan cheese. Top with 2 noodles and remaining ricotta mixture, remaining
vegetables, more shredded mozzarella and grated Parmesan cheese. Top with 2 noodles, pressing
firmly. Spoon remaining sauce over noodles, spreading to cover.
4. Spread ½ cup of pasta sauce in bottom of an 8" square baking dish coated with cooking spray.
Combine ricotta, 1/3 cup basil, crushed red pepper, and salt. Arrange 2 noodles over sauce; top
with 1 cup ricotta mixture and 3/4 cup sauce. Repeat layers, ending with noodles. Spread
remaining sauce over noodles.
5. Cover and bake at 450 degrees for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with remaining mozzarella and sprinkle remaining Parmesan cheese. Bake an additional 5 minutes. Let stand 5 minutes and serve.
|
Servings
Serves 4
Time To Cook
Preparation Time: 10 Minutes
Cooking Time: 35 Minutes.
| |
|
