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Vegetable Lasagna Loaf

Click to Print This Recipe

 

  • 5 no cook lasagna noodles (or precook regular lasagna noodles)
  • 2 1 1/4-ounce envelopes white sauce mix
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 3 cups skim milk
  • 1 cup fat free ricotta cheese
  • 1 cup frozen California blend vegetables thawed
  • 1/2 cup nonfat parmesan cheese topping
  • 2 tablespoons light sour cream
  • 1/2 cup fresh tomatoes chopped

Break the noodles in half widthwise and set aside. If you are using regular lasagna noodles, cook them until done at this point and 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 of until thickened and bubbly.

In an 8x4x2 inch loaf pan coated with nonstick spray, layer 1/2 cup sauce, two noodle pieces 1/4 cup ricotta cheese, 1/4 cup vegetables and about 1 1/2 T. 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 degrees for 30-35 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving.

 
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