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
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 33 (26%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 14.7mg||5 %|
|Sodium 131.6mg||5 %|
|Potassium 489mg||13 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 12.1g|
|Protein 10.7g||15 %|
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Calories per serving: 128
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