Contributed By: bluther
Quick Cooking Magazine
A mini vegetarian lasagna
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Egg & Cheese
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
5 No-cook lasagna noodles
2 envelopes (1 1/4 oz Each) white sauce mix
1 tablespoon Italian seasoning
1 teaspoon Garlic powder
3 cups Skim milk
1 cup Fat-free ricotta cheese
1 cup Frozen, California-blend vegetables, thawed
1/2 cup Nonfat Parmesan cheese topping
2 tablespoons Light sour cream
1/2 cup Seeded chopped fresh tomato
Preparation
Break the noodles in half widthwise; set aside. In a saucepan, combine sauce mix, Italian seasoning and garlic powder. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
In an 8 x 4 x 2 in. loaf pan coated with nonstick cooking spray, layer 1/2 cup sauce, two noodle pieces, 1/4 cup ricotta cheese, 1/4 cup vegetables and about 1 1/2 tablespoons Parmesan cheese topping. Repeat layers three times.
Top with remaining noodles, sour cream, 1/2 cup sauce, tomato and remaining Parmesan cheese topping. Bake, uncovered at 350 for 30-35 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Reheat remaining sauce; serve with lasagna.
Cook's Notes
Nutrition Information
Calories: 698
;
Total Fat: 9.5 g
;
Saturated Fat: 4.4 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 115 g
;
Protein: 37 g
;
Vitamin A: 2827 IU
;
Vitamin C: 8 mg
;
Calcium: 716 mg
;
Sodium: 822 mg
;
Iron: 5 mg
;
Fiber: 5 g