Vegetable Lasagna Primavera

Vegetable Lasagna Primavera


  • 3 tablespoons margarine/butter
  • 1/3 cup + 1 tablespoon all purpose flour
  • 1/4 teaspoon salt - optional
  • 1/2 teaspoon black pepper
  • 3 cups skim milk
  • 1/2 pound fresh asparagus steamed, cut into 1/2 inch piece
  • 2 cups fresh zucchini/carrots/lima beans/Italian beans/cauliflower
  • and/or red pepper cooked until tender-crisp
  • 2 no-boil lasagna noodles, dry
  • 1 teaspoon chopped fresh parsley


Melt butter in saucepan over medium heat; stir in flour. Add salt and pepper; heat for 1 minute. Stir in milk; continue stirring until mixture boils. Boil 1 minute. Stir in asparagus pieces. To make lasagna, spread about 1/4 cup of sauce in bottom of 9 x 5 inch loaf pan. Cover with 1 dry lasagna noodle. Cover noodle with 1/2 cup of sauce. Sprinkle with 1/2 cup of vegetables. Repeat layers of noodles, sauce and vegetables three more times, ending with sauce on top. Sprinkle with parsley. Conventional oven: Cover with foil. Bake at 350 degrees for 20-25 minutes. Let stand 5 minutes before serving. Microwave: Use a microwave-safe loaf pan. Cover with plastic wrap. Cook on high power for 15 minutes, turning dish twice during cooking.

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