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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. ·Spray a 13”x 9” pan with cooking spray and preheat oven to 350 degrees. Set pan aside. | 2. ·Fill a large saucepan with water and bring to a boil over high heat; Add lasagna noodles and cook according to package directions; Remove from heat. Meanwhile, continue preparing lasagna filling. | 3. ·Combine ricotta cheese and spinach in a small bowl and mix well; Set aside. | 4. ·Spray large skillet or wok with olive oil cooking spray and heat pan over medium-high heat. Cook zucchini, yellow squash, mushrooms, carrots, broccoli and garlic until tender. Add Italian seasoning and set aside to cool. | 5. ·Heat 4T olive oil in saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Add flour, salt and pepper and continue to saute, stirring constantly, about 5 minutes while gradually increasing heat to medium-high. | 6. ·Stir in milk and cook until thickened; Remove from heat and stir in 1/2c parmesan cheese. | 7. ·Spoon just enough white sauce into lasagna pan to barely cover the bottom. | 8. ·Line with 3 noodles and spoon 1/3 of the ricotta mixture (it’ll be a thin layer) down the center of each noodle. Top with 1/3 of the vegetable mixture and sprinkle 1/3 of the mozzarella cheese (about 1c) over top before covering with 1/3 white sauce. Repeat 3 noodles; 1/3 each ricotta mixture, vegetable mixture and mozzarella cheese topped with 1/3 white sauce for second layer. Repeat layering for third layer but omit remaining mozzarella cheese and set aside. Cover with aluminum foil; Bake 30 minutes until hot and bubbly. | 9. ·Remove aluminum foil and add remaining mozzarella cheese, 3T parmesan cheese, parsley and basil. Bake until top is browned, about 10 more minutes. | 10. ·Remove from oven and let sit 10-15 minutes before cutting and serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2	cups	julienned	-	-	-	-
yellow squash	2	cups	julienned	226.95	0.0	50.49	1.275
mushroom	2	cans	sliced drained	-	-	-	-
garlic clove	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
carrot	2	cups	julienned	104.96	24.5248	2.3808	0.6144
broccoli floret	1	cup	cut	226.95	0.0	50.49	1.275
italian seasoning	1	teaspoon		226.95	0.0	50.49	1.275
extra virgin olive oil	4	tablespoons		226.95	0.0	50.49	1.275
onion	1	cup	diced	64.0	14.944	1.76	0.16
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
milk	3	cups	skim	1656.0	39.888000000000005	16.488	171.648
parmesan cheese	1/2	cup	grated	55.5	6.0	6.0	0.75
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
wheat lasagna noodle	9			226.95	0.0	50.49	1.275
part mozzarella cheese	3	cups	part-skim shredded	-	-	-	-
ricotta cheese	15	ounces	fat-free	739.9218	12.9274	47.8823	55.1965
spinach	1	package	thawed drained frozen	-	-	-	-
parsley	2	teaspoons	chopped dried	0.9	0.1582	0.0743	0.0198
basil leaf	2	teaspoons	chopped dried	226.95	0.0	50.49	1.275

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.