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Ingredients
- 2 small zucchini (about 8 ounces each)
- 1/2 bunch broccoli
- 2 cups firmly packed spinach leaves (about 4 ounces)
- margarine or butter
- 1/2 tsp driend oregano leaves
- salt
- 1 15 OZ container part skim ricotta cheese
- 2 large eggs
- 2/3 16 oz package lasagna noodles (about 12 noodles)
- 1/4 cup all purpose flour
- 2.5 cups milk
- 1/4 cup grated Parmesan cheese
- 1 8 OZ package part skim mozzarella cheese, sliced
Details
Servings 6
Preparation
Step 1
about 2 hours before serving:
Dice zucchini. Coarsely chop broccoli and spinach.
In non stick 12 inch skillet over medium heat in 2 TBLSP hot butter or margarine (1/4 stick) cook zucchini, broccoli, oregano and 1/4 tsp salt, stirring requently, until veggies are tender crisp about 5 minutes. Add spinach and toss until wilted. Remove skillet from heat.
In medium bowl with fork, mix ricotta and eggs; set aside.
Prepare lasagna noodles as label directs. Drain.
Meanwhile, preheat over to 350. In 2 quart sauce pan over med heat, melt 3 TBLSP butter. Stir in flour and 1/4 tsp salt until smooth. Gradually stir in mil, cook, stirring constantly until sauce boils and thickens. Remove saucepan from heat; stir in Parmesan cheese.
In 13x9 glass baking dish layer half of lasagna noodles, half of ricotta mixture, half of veggie mixture and half of mozzarella. Top with half of sauce, then with remaining noodles, ricotta and vegetable mixture. Spoon remaing sauce over veggetable layer; arrange remaining mozzarella on top.
Bake lasagna 40-45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving. Makes 6 main dish servings.
Calories about 460.
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