| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Vegetarian | Microwave, Pasta, Beans, And grains, Vegetarian | 6 | Servings |
INGREDIENTS
| 9 | Lasagna noodles; uncooked | |
| 1 | lb | Broccoli |
| 6 | oz | Mushroom; sliced |
| 4 | oz | Yellow squash; sliced |
| 4 | oz | Zucchini; sliced |
| 1/2 | c | Carrot; shredded |
| 1 | c | Water |
| 1 | Clove garlic; minced | |
| 1/4 | ts | Salt; not optional |
| 1/4 | ts | Pepper |
| 1/2 | c | Nonfat dry milk |
| 1 1/3 | tb | Flour |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Fennel seed; crushed |
| 1/2 | ts | Dried oregano |
| 1 | c | Ricotta cheese |
| 2 | tb | Parsley |
| 1 | c | Mozzarella cheese; shredded |
INSTRUCTIONS
Spray 11 x 7 baking dish with spray. Set aside. Prepare lasagna as directed. Rinse and let stand in warm water. Combine borccoli, mushrooms, squash, zucchini, carrot, garlic, salt and pepper in 3-qt casserole. Cover and MW HIGH 6-8 min. or until tender. Drain and set aside. Combine ricotta and parsley in sm. bowl. Mix well and set aside. Place dry milk, flour, basil, fennel and oregano in 4-cup measure. Blend in 1 cup water. MW HIGH for 3-5 min or until thickens and bubbles, Set aside. Place noodles on paper towels to drain. Layer 3 noodles, half of vegetable mixture, half of ricotta mixture, 1/2 cup mozzarella cheese and half of sauce in prepared dish. Top with 3 noodles, remaining vegetable and ricotta mixtures. Top with remaining noodles, sauce and mozzarella cheese. Cover with plastic wrap. MW 70% (MED-HIGH) for 10-12 min. Let stand covered for 10 min. NOTES : Have served the cooked vegetables without making lasagna. Tasted great! Recipe by: Low-Fat MW Posted to EAT-LF Digest by Vickie <vreg@earthlink.net> on Nov 24, 1998, converted by MM_Buster v2.0l.
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