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.
cost per recipe: $8.38
The price is determined by the national average.
tablespoons unsalted light butter
tablespoons all-purpose flour
cups non fat milk
teaspoon grated nutmeg
teaspoon ground black pepper
medium zucchinior summer squash, halved lengthwise and thinly sliced (about 3 cups)
package (10 ounces) cremini mushrooms, sliced (about 3 3/4 cups)
medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)
cups Prego® Heart Smart™ Ricotta Parmesan Italian Sauce
oven-ready lasagna noodles(no boil)
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.