Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 on Nov 24, 1998, converted by MM_Buster v2.0l.
