ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lasagna Primavera

Yield 6 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

Nutrition Information

  • calories 371
  • caloriesfromfat 33 %
  • fat 13.4 g
  • satfat 6.9 g
  • monofat 4.2 g
  • polyfat 1.4 g
  • protein 26 g
  • carbohydrate 36.2 g
  • fiber 1.8 g
  • cholesterol 38 mg
  • iron 1.8 mg
  • sodium 766 mg
  • calcium 703 mg

How to Make It

  1. Preheat oven to 450°.

  2. Melt the margarine in a medium saucepan over medium heat. Add garlic, and sauté 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 450° 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.