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Lasagna Primavera

Lasagna Primavera

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Using oven-ready lasagna noodles makes this recipe simple to prepare...and layering vegetables into the lasagna is a brilliant way to add flavor and lighten up this delicious dish.

serves 8 people

Ingredients

cost per recipe: $8.38

The price is determined by the national average.

  • 4

    tablespoons unsalted light butter

  • 2

    tablespoons all-purpose flour

  • 1 1/2

    cups non fat milk

  • 1/4

    teaspoon grated nutmeg

  • 1/4

    teaspoon ground black pepper

  • 2

    medium zucchinior summer squash, halved lengthwise and thinly sliced (about 3 cups)

  • 1

    package (10 ounces) cremini mushrooms, sliced (about 3 3/4 cups)

  • 1

    medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)

  • 1/2

    pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)

  • 3

    cups Prego® Heart Smart™ Ricotta Parmesan Italian Sauce

  • 12

    oven-ready lasagna noodles(no boil)

view nutrition info

How to Make It

Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour.  Cook and stir for 2 minutes or the mixture is golden.  Gradually stir in the milk.  Cook and stir for 5 minutes or until the milk mixture boils and thickens.  Stir in the nutmeg and black pepper.  Remove the saucepan from the heat. Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally. Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish.  Repeat the layers.  Top with the remaining lasagna noodles, sauce and milk mixture.  Cover the baking dish loosely with foil. Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling.  Let stand for 10 minutes before serving.
Step 1

Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour.  Cook and stir for 2 minutes or the mixture is golden.  Gradually stir in the milk.  Cook and stir for 5 minutes or until the milk mixture boils and thickens.  Stir in the nutmeg and black pepper.  Remove the saucepan from the heat.

Step 2

Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.

Step 3

Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish.  Repeat the layers.  Top with the remaining lasagna noodles, sauce and milk mixture.  Cover the baking dish loosely with foil.

Step 4

Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling.  Let stand for 10 minutes before serving.

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Made With
 Prego® Heart Smart™ Ricotta Parmesan Italian Sauce

Prego® Heart Smart™ Ricotta Parmesan Italian Sauce

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