VEGETABLE LASAGNA
This easy Vegetable Lasagna is made with chicken broth, so it's not exactly vegetarian fare. It is, however, a great choice for an otherwise meat-free dish.
Provided by My Food and Family
Categories Lasagna Recipes
Time 1h10m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Melt butter in medium saucepan on low heat. Stir in flour and pepper; cook and stir 2 min. or until bubbly. Gradually stir in broth; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Stir in 3/4 cup Parmesan.
- Heat dressing in large skillet on medium-high heat. Add carrots; cook and stir 4 min. Stir in peas and garlic; cook 1 min. or until carrots are crisp-tender, stirring occasionally. Set aside. Mix ricotta and remaining Parmesan until blended.
- Spread 1/4 cup of the Parmesan sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup mozzarella and 1/3 of the remaining Parmesan sauce; repeat layers. Top with remaining noodles, Parmesan sauce, vegetable mixture and mozzarella; cover.
- Bake 40 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
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