Pasta recipes

Bean Vegetable Lasagna

Course : Pasta
Serves: 12

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Ingredients:

3 cups cooked great northern beans

2 tablespoons butter or margarine

2 tablespoons flour

1 quart skim milk divided

1 cup frozen mixed vegetables thawed

3 cups shredded lowfat mozzarella cheese

12 ounces lasagna noodles uncooked

1 1/2 cups ricotta cheese

1/4 cup Parmesan cheese grated

1 teaspoon dried thyme crushed

1 tablespoons minced parsley

1/2 teaspoon salt

1/4 teaspoon pepper

Preparation / Directions:

Melt butter in saucepan, stir in flour, add 2 cups milk. Cook and stir over medium heat until thick. Combine beans, vegetables, remaining 2 cups milk, white sauce, parsley, thyme, salt, pepper; mix well. Cover bottom of greased 13x9x2 pan with 1/4 of the noodles and 1/4 each of bean mixture, ricotta, and mozzarella cheese. Repeat layers 3 times. Sprinkle Parmesan cheese on top. Cover pan and bake 375F, 1 to 1 1/4 hrs or until noodles are tender. Remove cover, bake 10 minutes or until top browns. Let stand 15 min.

Tips: Canned beans maybe used. Noodles may be cooked before assembling lasagna Bake 350F 30-45 min. or until heated. Prepared marinara sauce may be served with lasagna.

Nutritional Information:

4296 Calories (kcal); 146g Total Fat; (30% calories from fat); 272g Protein; 474g Carbohydrate; 465mg Cholesterol; 4400mg Sodium

Bean Vegetable Lasagna

Ingredients:

Preparation / Directions:

Nutritional Information:

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