Lasagna Primavera Recipe

Name: Lasagna Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons stick margarine or butter; 1 teaspoon bottled minced garlic; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 2 (12-ounce) cans evaporated skim milk; 2 tablespoons 1/3-less-fat cream cheese (about 1 ounce); 1 cup (4 ounces) part-skim ricotta cheese; 1 cup (4 ounces) preshredded part-skim mozzarella, divided; 1/2 teaspoon dried basil; 1 large egg white; 2 cups small broccoli florets; 1/2 cup prepackaged shredded carrot; 1 (7-ounce) bottle roasted red bell peppers, drained and chopped; Cooking spray; 6 no-boil lasagna noodles; 1/2 cup (2 ounces) preshredded fresh Parmesan cheese, divided

Servings: persons

1 1/2 tablespoons stick margarine or butter
1 teaspoon bottled minced garlic
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 (12-ounce) cans evaporated skim milk
2 tablespoons 1/3-less-fat cream cheese (about 1 ounce)
1 cup (4 ounces) part-skim ricotta cheese
1 cup (4 ounces) preshredded part-skim mozzarella, divided
1/2 teaspoon dried basil
1 large egg white
2 cups small broccoli florets
1/2 cup prepackaged shredded carrot
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
Cooking spray
6 no-boil lasagna noodles
1/2 cup (2 ounces) preshredded fresh Parmesan cheese, divided

1
Preheat oven to 450u00b0.
2
Melt the margarine in a medium saucepan over medium heat. Add garlic, and saute 1 minute. Add flour and salt; cook 30 seconds, stirring with a whisk. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thick, stirring constantly. Remove from heat, and stir in the cream cheese until melted. Set aside.
3
Combine ricotta, 1/4 cup mozzarella, basil, and egg white in a bowl. Combine broccoli, carrot, and bell peppers. Spread 1/4 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce. Spoon half of ricotta mixture over noodles; top with half of vegetables. Spoon 3/4 cup sauce over vegetables; top with 1/4 cup Parmesan. Top with 2 noodles, remaining ricotta mixture, remaining vegetables, 1/4 cup Parmesan, and 2 noodles, pressing firmly. Spoon remaining sauce over noodles, spreading to cover. Cover and bake at 450u00b0 for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and sprinkle with 3/4 cup mozzarella; bake an additional 5 minutes. Let stand 5 minutes.

1001

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 tablespoons stick margarine or butter, 1 teaspoon bottled minced garlic, 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and more.

Yes, Lasagna Primavera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lasagna Primavera

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