Vegetable White Sauce Lasagna

A low calorie white sauce lasagna with garlic and basil flavours and lots of cheese. 3 Weight Watchers points per serving.

Category: Main Dish

Cuisine: Italian

☆☆☆☆☆

1 review 
Ready in 45 minutes
by Chefboricua

Ingredients

6 Whole wheat lasagna noodles boiled

1 can (12 oz) Fat free evaporated milk

2 tablespoons Flour

1 cup Fat free Ricotta cheese

1 cup Fat free mozarella cheese grated

4 tablespoons Parmesan cheese grated

1 pinch Nutmeg grated

1 tablespoon Garlic powder

1 teaspoon Onion powder

3 cups Broccoli boiled

2 Carrot sliced

2 cups Cauliflower

1 pinch Black pepper

1 pinch Salt


Directions

1. Boil the vegetables in salty water for 2 to 3 minutes. When boiled, cut them in slices. 2. Pour the milk in a saucepan and add garlic powder, onion powder, flour, nutmeg, salt and pepper. Mix well and heat until a thickened white sauce forms. 3. Mix veggies and the sauce. 4. Mix 1/4 cup Ricotta, 1/4 cup mozarella and 1 tablespoon of parmesan cheese for each lasagna. 4. Form layered lasagnas in 4 5 23/32 X 3 5/16 X 1 7/8 (1 3/4 cups) aluminum molds. Layer pasta, veggies with sauce and cheese mix. Top with pasta, sauce and mozarella cheese. 5. Bake in 350 degrees pre heated oven for 15 to 20 minutes or until done. 3 Weight Watchers points per serving.

Reviews


[I made edits to this recipe.]

Chefboricua

[I made edits to this recipe.]

Chefboricua

[I made edits to this recipe.]

Chefboricua
☆☆☆☆☆

[I posted this recipe.]

Chefboricua

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