Saturday, April 21, 2007

Creamy Vegetable Lasagna

Prep: 20 minutes
Bake: 35 minutes
Yield: 3 servings

1/2 cup grated parmesan cheese, divided
1/3 cup ricotta cheese
1/3 cup mayonnaise
2 Tbsp 2% milk
1/2 tsp dried basil
1/2 tsp dried thyme
1/8 tsp salt
1/8 tsp pepper
3 no-cook lasagna noodles
2 cups chopped frozen broccoli-cauliflower blend
1/4 cup shredded part-skim mozzarella cheese

In a small bowl, combine 2 tbsp parmesan cheese, ricotta cheese, mayonnaise, milk, basil, thyme, salt and pepper. Spread 1/4 cup into an 8-in x 4-in x 2-in glass loaf pan coated with nonstick cooking spray.

Layer with one noodle, 1/4 cup cheese mixture, 1 cup vegetables and two 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 10-13 minutes longer or until golden brown and bubbly.

Tips and Tricks
This is also a cooking for two recipe, but it was so good, next time I make it I will be doubling it.
Make It Healthier
Use reduced fat or low fat cheeses. While we don't like reduced fat mozzarella cheese for cheese slices or with crackers, it tastes just fine when mixed in dishes like this. Omit the salt to lower sodium.
How Kids Can Help
Mix the cheese filling, help with the layers.
Suggested Sides
green salad, bread

Nutrition Facts
1 piece (prepared with reduced fat ricotta and reduced fat mayonnaise) equals 307 calories, 16 g fat (6 g saturated fat), 33 mg cholesterol, 660 mg sodium, 25 g carbohydrate, 4 g fiber, 15 g protein

No comments: