Sunday, August 1, 2010

Broccoli, Zucchini, Pepper Lasagna

Creamy White Sauce:
4 cups skim milk
2 tablespoons cornstarch
¼ teaspoons nutmeg

Combine all and bring to a boil. Lower heat to medium and cook 7 – 10 minutes until thickened.

From Betty Crocker’s New Choices Cookbook

1 head of broccoli
1 large zucchini
1 bell pepper (I used a white one)
1 clove of garlic
2 cups non-fat ricotta
1 egg
1/2 cup mozzarella or more to taste
12 no boil lasagna noodles

Cook vegetables and garlic until tender. Meanwhile make white sauce and combine ricotta with egg.

I used a 9 x 13 pan.

Pour about ½ cup sauce on the bottom of pan. Layer 4 noodles crosswise and top with half vegetable mixture, half ricotta, and half cheese. Top with next layer of noodles, ½ cup of sauce, vegetables, and ricotta, but not cheese. Top with last 4 noodles, rest of sauce and cheese.

Bake at 350 degrees for 50 to 60 minutes until hot and bubbly and noodles are done. Let stand 5 minutes before cutting. 6 servings.

Adapted from Betty Crocker's New Choices Cookbook

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