Name: Creamy Vegetable Lasagna
Prep time: 20 s
Cook time: 35 s
Total time: 55 s
Yield: 12
Ingredients: 1 tablespoon olive oil; 2 medium zucchinicut lengthwise into quartersthen into 1/2-inch pieces; 2 medium bell peppers (redgreen or yellow)chopped into 1/2-inch pieces; 2 garlic clovesfinely chopped; 1/2 teaspoon saltdivided; 1/2 teaspoon ground black pepperdivided; 1/3 cup all-purpose flour; 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milkdivided; 1 jar (26 ounces) prepared marinara saucedivided; 1 package (8 ounces) or 12 sheets no-boil lasagna noodlesdivided; 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheesedivided; 1/2 cup grated Parmesan cheese (optional)

MAKE IT

Instrucciones En Español

Step 1

Preheat oven to 375°F. Grease 13 x 9-inch baking dish.

Step 2

Heat oil in large skillet over medium-high heat. Add zucchini and peppers; cook, stirring frequently, until soft, for about 8 minutes. Add garlic; cook for an additional 2 minutes. Season with 1/4 teaspoon each salt and pepper. Remove from heat.

Step 3

Meanwhile, whisk together flour, 1/4 cup evaporated milk and remaining 1/4 teaspoon each of salt and black pepper in medium saucepan until smooth. Whisk in remaining evaporated milk. Heat over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat; simmer for 3 minutes or until thickened. Stir 2 cups of milk mixture into cooked vegetables; reserve remaining milk mixture.

Step 4

Spread 1/2 cup marinara sauce over bottom of the prepared baking dish. Top with 3 noodles. Top with half of the vegetable mixture. Top with 3 noodles. Spread 1 cup marinara sauce and sprinkle with 3/4 cup mozzarella cheese. Layer 3 noodles, remaining vegetables and remaining 3 noodles. Top with remaining marinara sauce, reserved milk mixture, remaining 3/4 cup mozzarella cheese and Parmesan cheese.