Lasagna Primavera

Name: Lasagna Primavera
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon bottled minced garlic; 473 milliliters broccoli florets; 118 milliliters prepackaged shredded carrot; 1 teaspoons dried basil; 1 large egg white; 680 grams evaporated skim milk; 2 Tbsps all-purpose flour; 2 Tbsps margarine or butter; 6 no-boil lasagna noodles; 57 grams 1/2 cup preshredded fresh Parmesan cheese, divided; 113 grams cup preshredded part-skim mozzarella, divided; 113 grams cup part-skim ricotta cheese; 198 grams roasted red bell peppers, drained and chopped; 1 teaspoons salt

Lasagna Primavera might be just the Mediterranean recipe you are searching for. This recipe makes 6 servings with 372 calories, 25g of protein, and 11g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, basil, roasted bell peppers, and a few other things to make it today. To use up the evaporated skim milk you could follow this main course with the Baked Caramel Custard as a dessert. It works best as a main course, and is done in about 45 minutes.

Instructions

Preheat oven to 45

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Oven

Melt the margarine in a medium saucepan over medium heat.

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Margarine

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Sauce Pan

Add garlic, and saut 1 minute.

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Garlic

Add flour and salt; cook 30 seconds, stirring with a whisk. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thick, stirring constantly.

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All Purpose Flour

Milk

Salt

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Whisk

Remove from heat, and stir in the cream cheese until melted. Set aside.

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Cream Cheese

Combine ricotta, 1/4 cup mozzarella, basil, and egg white in a bowl.

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Mozzarella

Egg Whites

Ricotta Cheese

Basil

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Bowl

Combine broccoli, carrot, and bell peppers.

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Bell Pepper

Broccoli

Carrot

Spread 1/4 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce. Spoon half of ricotta mixture over noodles; top with half of vegetables. Spoon 3/4 cup sauce over vegetables; top with 1/4 cup Parmesan. Top with 2 noodles, remaining ricotta mixture, remaining vegetables, 1/4 cup Parmesan, and 2 noodles, pressing firmly. Spoon remaining sauce over noodles, spreading to cover. Cover and bake at 450 for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and sprinkle with 3/4 cup mozzarella; bake an additional 5 minutes.

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Cooking Spray

Mozzarella

Vegetable

Parmesan

Pasta

Ricotta Cheese

Sauce

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Baking Pan

Oven

Let stand 5 minutes.

Equipment

Ingredients

Servings:

1teaspoon

bottled minced garlic 473milliliters

broccoli florets 118milliliters

prepackaged shredded carrot 1teaspoons

dried basil 1large

egg white 680grams

evaporated skim milk 2Tbsps

all-purpose flour 2Tbsps

margarine or butter 6

no-boil lasagna noodles 57grams

1/2 cup preshredded fresh Parmesan cheese, divided 113grams

cup preshredded part-skim mozzarella, divided 113grams

cup part-skim ricotta cheese 198grams

roasted red bell peppers, drained and chopped 1teaspoons

salt

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Colledila Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.