| | Vegetable Primavera Lasagna 12 ounces of fresh mushrooms, sliced
2 tablespoons of olive oil
2 pounds of part-skim Ricotta cheese
8 ounces of shredded Mozzarella cheese
1/4 cup of grated Parmesan cheese
1 tablespoon of minced fresh parsley
one 28-ounce jar of Ragú Chunky Gardenstyle Super Vegetable Primavera Pasta Sauce
3/4 16-ounce package lasagna noodles -- cooked and drained
2 tablespoons margarine
2 tablespoons of flour
2 cups of low-fat milk |
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Preheat oven to 375ºF In a large skillet, sauté mushrooms in olive oil; set aside. In a large bowl, thoroughly combine Ricotta, Mozzarella and Parmesan cheeses, eggs and parsley. Pour 1 cup sauce evenly in a 13" × 9" baking dish. Layer 4 lasagna noodles over sauce. Spread half the cheese mixture over noodles. Top with half the mushrooms and 1 cup pasta sauce. Repeat layers ending with lasagna noodles.
In a medium saucepan, combine melted margarine and flour over low heat. Cook 2 minutes, stirring constantly. Add milk. Cook over low heat until thickened, stirring constantly. Spoon white sauce over lasagna. Bake, covered, 45 minutes. Uncover, bake 15-20 minutes or until bubbly. Allow lasagna to sit 10 minutes before serving.
Source: Ragú
Per Serving (excluding unknown items): 600 Calories; 27g Fat (40.9% calories from fat); 30g Protein; 58g Carbohydrate; 5g Dietary Fiber; 65mg Cholesterol; 747mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
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