INGREDIENTS

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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