Creamy Vegetable Lasagna Recipe

Creamy Vegetable Lasagna Recipe photo by Taste of Home

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You'll both be eyeing the extra serving of this delicious dish. Susan Masirovits of Jefferson, Ohio uses convenient no-cook noodles and frozen vegetables to prepare this easy meatless entree.

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Creamy Vegetable Lasagna Recipe

Prep: 20 min. Bake: 35 min.

Yield: 3 Servings

20 35 55

Ingredients

1/2 cup grated Parmesan cheese, divided
1/3 cup ricotta cheese
1/3 cup mayonnaise
2 tablespoons 2% milk
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
3 no-cook lasagna noodles
2 cups chopped frozen broccoli-cauliflower blend
1/4 cup shredded part-skim mozzarella cheese

Directions

In a small bowl, combine 2 tablespoons Parmesan cheese, ricotta cheese, mayonnaise, milk, basil, thyme, salt and pepper. Spread 1/4 cup into an 8-in. x 4-in. loaf pan coated with cooking spray.
Layer with one noodle, 1/4 cup cheese mixture, 1 cup vegetables and 2 tablespoons Parmesan cheese. Repeat layers. Top with the third noodle and remaining cheese mixture. Sprinkle with mozzarella and remaining Parmesan.
Cover and bake at 400° for 25 minutes. Uncover; bake 10-13 minutes longer or until golden brown and bubbly. Yield: 3 servings.

Nutritional Facts 1 piece (prepared with reduced-fat ricotta and reduced-fat mayonnaise) equals 307 calories, 16 g fat (6 g saturated fat), 33 mg cholesterol, 660 mg sodium, 25 g carbohydrate, 4 g fiber, 15 g protein.

Originally published as Creamy Vegetable Lasagna in Cooking for 2 Spring 2007, p35