CREAMY VEGETABLE LASAGNA

Creamy Vegetable Lasagna image

From Taste of Home's Cooking for 2 (Spring Edition). I added a julienned carrot to the veggie blend.

Provided by Julie Bs Hive

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup parmesan cheese, grated, divided
1/3 cup ricotta cheese
1/3 cup mayonnaise
2 tablespoons milk
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
3 lasagna noodles, the no-cook variety
1 cup frozen broccoli, chopped
1 cup frozen cauliflower, chopped
1/4 cup part-skim mozzarella cheese, shredded

Steps:

In a small bowl, combine 2 tbsp Parmesan cheese, ricotta cheese, mayonnaise, milk, basil thyme, salt and pepper.
Spread 1/4 cup mixture into an 8x4x2 glass loaf pan coated with nonstick cooking spray.
Layer with one noodle, 1/4 cup cheese mixture, 1 cup vegetable and 2 tbsp Parmesan cheese. Repeat layers. Top with the third noodle and remaining cheese mixture. Sprinkle with mozzarella and remaining Parmesan.
Cover and bake at 400° for 25 minutes.
Uncover, bake and additional 10-13 minutes longer or until golden brown and bubbly.

Nutrition Facts : Calories 578.1, Fat 31.6, SaturatedFat 13, Cholesterol 73.3, Sodium 1059.7, Carbohydrate 45.9, Fiber 5.2, Sugar 6.3, Protein 30

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