Lunch: Vegetarian Lasagna Loaf Recipe

Ingredients

5 no-cook lasagna noodles
2 envelopes (1-1/4 ounces each) white sauce mix
1 tablespoon Italian seasoning
1 teaspoon garlic powder
3 cups fat-free milk
1 cup (8 ounces) fat-free ricotta cheese
1 cup frozen California-blend vegetables, thawed
1/2 cup nonfat Parmesan cheese topping
2 tablespoons reduced-fat sour cream
1/2 cup seeded chopped fresh tomato

Instructions

Break the noodles in half widthwise; set aside. In a saucepan, combine sauce mix, Italian seasoning and garlic powder. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. In an 8-in. x 4-in. loaf pan coated with cooking spray, layer 1/2 cup sauce, two noodle pieces, 1/4 cup ricotta cheese, 1/4 cup vegetables and about 1-1/2 tablespoons Parmesan cheese topping. Repeat layers three times. Top with remaining noodles, sour cream, 1/2 cup sauce, tomato and remaining Parmesan cheese topping. Bake, uncovered, at 350 ° for 30-35 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Reheat remaining sauce; serve with lasagna.

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