This is a healthier version of a traditional lasagna. Rather than adding extra cheese, this delicious dish is filled with extra veggies. Top with naturally low fat skim mozzarella cheese to provide an added taste “zing!”
Ingredients:
  • 1 tablespoon olive oil
  • 2 medium zucchini, cut lengthwise into quarters, then into 1/2 inch pieces
  • 2 medium bell peppers (any color) chopped into 1/2 inch pieces
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1/3 cup all-purpose flour
  • 2 cans (12 fl. oz. each) evaporated low fat milk, divided
  • 1 jar (26 oz.) prepared marinara sauce, divided
  • 1 package (8 oz.) or 12 sheets no-boil lasagna noodles, divided
  • 1-1/2 cups (6 oz.) shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese (optional)
  • Nonstick cooking spray
Materials:
  • Measuring cups
  • Measuring spoons
  • 13 x 9 inch baking dish
  • Large skillet
  • Medium saucepan
  • Sharp knife
  • Cutting board
  • Whisk
Directions:
1.  Preheat oven to 375°.  Grease baking dish with nonstick cooking spray.  Heat oil in large skillet over medium-high heat.  Add zucchini and peppers; cook stirring frequently, until soft, for about 8 minutes.  Add garlic; cook for an additional 2 minutes.  Season with 1/4 teaspoon each salt and pepper.  Remove from heat.
2.  Meanwhile, whisk together flour, 1/4 cup evaporated milk and remaining 1/4 teaspoon each of salt and black pepper in medium saucepan until smooth.  Whisk in remaining evaporated milk.  Heat over medium heat, stirring frequently, until mixture comes to a boil.  Reduce heat; simmer for 3 minutes or until thickened.  Stir 2 cups of milk mixture into cooked vegetables; reserve remaining milk mixture.
3.  Spread 1/2 cup marinara sauce over bottom of the prepared baking dish.  Top with 3 noodles.  Top with HALF of the vegetable mixture.  Top with 3 noodles.  Spread 1 cup marinara sauce and sprinkle with 3/4 cup mozzarella cheese.  Layer 3 noodles, remaining vegetables and remaining 3 noodles.  Top with remaining marinara sauce, reserve milk mixture, remaining 3/4 cup mozzarella cheese and Parmesan cheese.
4.  Bake for 35 to 40 minutes until golden and bubbly on the edges.  Let stand for 10 minutes before serving.
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