- 5 no cook lasagna noodles (or
precook regular lasagna noodles)
- 2 1 1/4-ounce envelopes 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 fresh tomatoes chopped
Break the noodles in half widthwise and set
aside. If you are using regular lasagna
noodles, cook them until done at this point
and 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 of until thickened and bubbly.
In an 8x4x2 inch loaf pan coated with
nonstick spray, layer 1/2 cup sauce, two
noodle pieces 1/4 cup ricotta cheese, 1/4
cup vegetables and about 1 1/2 T. 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 degrees for 30-35
minutes or until bubbly and noodles are
tender. Let stand 10 minutes before serving.
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