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Vegetable Lasagna
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  • 1 lb (.5 kg). zucchini, diced
  • 1/2 bunch broccoli, chopped
  • 1 bunch spinach leaves, chopped
  • 2 tbsp (30 ml). margarine or butter
  • 1/2 tsp (2 ml). dried oregano leaves
  • Salt
  • 1 15 oz (420 grm). container part-skim ricotta cheese
  • 2 large eggs
  • 12 lasagna noodles
  • 1/4 cup (60 ml) all-purpose flour
  • 2-1/2 cups (600 ml) milk
  • 1/4 cup (60 ml) Parmesan cheese, grated
  • 1 8 oz (224 grm). package part-skimmozzarella cheese, sliced
  • Place 2 tbsp (30 ml). margarine/butter in nonstick 12-inch skillet; melt over medium heat.
  • Cook zucchini, broccoli, oregano, and 1/4 tsp (1 ml) salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes.
  • Add spinach and toss until wilted.
  • Remove skillet from heat.
  • In medium bowl, mix ricotta and eggs with fork; set aside.
  • Prepare lasagna noodles as label directs; drain.
  • Preheat oven to 350 degrees (175 C.).
  • Melt 3 tbsp (45 ml). margarine/butter in medium saucepan over medium heat.
  • Stir in flour and 1/4 tsp (1 ml) salt, until smooth.
  • Gradually stir in milk.
  • Cook, stirring constantly, until sauce boils and thickens.
  • Remove saucepan from heat and stir in parmesan cheese.
  • In prepared 13 x 9 inch glass baking dish, layer half of lasagna noodles, half of ricotta mixture, half of vegetable mixture, and half of mozzarella.
  • Top with half of sauce, then with remaining noodles, ricotta, and vegetable mixture.
  • Spoon remaining sauce over vegetable layer.
  • Arrange remaining mozzarella on top.
  • Bake lasagna 40 to 45 minutes, until hot and bubbly.
  • Let stand 10 minutes before serving.
Nutrition, per serving: about 460 calories; 21 g fat; 98 mg cholesterol; 550 mg sodium.

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