Vegetarian Lasagna Loaf

Vegetarian Lasagna Loaf


  • 5 no-cook lasagna noodles
  • 2 envelopes white sauce mix, (1 1/4 ounces)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 3 cups skim milk
  • 1 cup fat-free ricotta cheese
  • 1 cup frozen California-style vegetables, thawed
  • 1/2 cup nonfat Parmesan cheese
  • 2 tablespoons light sour cream
  • 1/2 cup seeded chopped fresh tomato


Break noodles in half lengthwise; 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 or until thickened and bubbly. In an 8"x4"x2" loaf pan coated with nonstick cooking spray, layer 1/2 cup sauce, two noodle pieces, 1/4 cup ricotta cheese, 1/4 cup vegetales and about 1 1/2 teaspoons Parmesan cheese. Repeat layers three times. Top with remaining noodles, sour cream, 1/2 cup sauce, tomato and Parmesan. Bake, uncovered, at 350-degrees for 30-35 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Reheat remaining sauce; serve with lasagne.

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