4 tbsp light butter
2 tbsp flour
1-1/2 cups skim milk
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
2 medium zucchini or summer squash,
halved lengthwise and thinly sliced (about 3 cups)
1 (10 oz) pkg. Cremini mushrooms, sliced (about 3-3/4 cups)
1 medium red bell pepper, cut into 2-inch long strips
(about 1-1/2 cups)
1/2 lb asparagus trimmed and cut into 2-inch long pieces
(about 2 cups)
3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce
12 oven-ready lasagna noodles (no boil)
Directions:
1. Preheat oven to 375° F.
2. Heat 2 tbsp of the butter in a 1 quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture is golden. Gradually stir in the milk.
Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove saucepan from heat.
3. Heat the remaining butter in a 12 inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus; cook for 10 minutes or until vegetables are tender crisp, stirring occasionally.
4. Layer 1/2 cup Italian sauce, 4 of the lasagna noodles, 3/4 cup of Italian sauce,
1/3 of the milk mixture and 1/2 the vegetable mixture in a 3 quart baking dish.
Repeat process. Top with the remaining lasagna noodles, sauce and milk mixture.
Cover baking dish loosely with foil.
5. Bake for 45 minutes or until the lasagna is hot and bubbling.
Let stand for 10 minutes before serving.
Yield: 8 Servings
Serving Size: 1-1/2 cups per serving
Weight Watchers PointsPlus+ = 7
Nutrition Information:
Calories 258, Fat 7g, Cholesterol 8mg, Sodium 410mg, Carbs 39g, Fiber 5g, Protein 10g
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