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2 Tbsp. oil
2 Tbsp. flour
1 quart skim milk, divided
3 cups cooked Great Northern beans
1 cup frozen mixed vegetables, thawed
1 Tbsp. minced parsley
1 tsp. dried thyme, crushed
1/2 tsp.salt
1/4 tsp. black pepper
12 oz. lasagna noodles, cooked
1 1/2 cups ricotta cheese
3 cups shredded lowfat mozzarella cheese
1/4 cup grated Parmesan cheese
- Mix oil and flour in saucepan; add 2 cups milk. Cook and stir over medium heat until thick. Add remaining 2 cups milk and stir until blended.
- Add beans, vegetables, and seasonings; mix well.
- Cover bottom of greased 13x8x2-inch pan with 1/4 of the noodles and 1/4 each of bean mixture, ricotta, and mozzarella cheese.
- Repeat layers 3 more times. Sprinkle Parmesan cheese on top.
- Cover pan and bake at 350 degrees for 30-45 minutes.
- Remove cover; bake 10 minutes or until top browns.
- Let stand 15 minutes before serving.
Makes 12 servings.
Variations:
- Use uncooked noodles. bake at 374 degrees for 1 to 1 1/4 hours or until noodles are tender.
- Serve prepared marinara sauce with lasagna.
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