Vegetarian Lasagna

Ingredients

• 30 g feta cheeseNutrition
• 1/2 cup parmesan cheeseNutrition
• 1/2 tsp nutmegNutrition
• 1 dash pepperNutrition
• 1 dash saltNutrition
• 1 cup roasted vegetable pasta sauceNutrition
• 2 cups cubed butternut squashNutrition
• 1 cup chopped or sliced ripe cherry tomatoesNutrition
• 4 medium baby marrows (zucchini)Nutrition
• 1 cup bread crumbsNutrition
• 4 1/2 oz lasagna sheets (about six)Nutrition
• 0.12 cup flourNutrition
• 2 cups milk, fat freeNutrition
• 1/2 cup shredded american cheese, low fatNutrition
• 0.12 cup cheese spreadNutrition

Directions

1. 1Steam butternut for 10 minutes or until tender. Shake container or rake with fork to fluff. Meanwhile soak lasagna sheets in warm water for 10 minutes.
2. 2Make cheese sauce as follows: melt the cheese spread over low heat, add flour and cook gently for 1 minute. Add milk and stir until sauce thickens. Add feta cheese and stir until thick. Season to taste with salt, pepper and grated nutmeg.
3. 3Cut baby marrows into 1/4" slices on the diagonal.
4. 4Layer as follows in a square pyrex dish: 2-3 tablespoons of cheese sauce spread over base of dish, 2 sheets of lasagna, 1/3 of cheese sauce, butternut, 1/2 pasta sauce, lasagna, 1/3 cheese sauce, baby marrows and cherry tomatoes, pasta sauce, lasagna, and last 1/3 of cheese sauce.
5. 5Mix grated cheese and breadcrumbs and sprinkle over cheese sauce.
6. 6Bake in a moderate oven, 350° F (175° C) for 35 minutes until golden and bubbly.
7. 7Serve with tossed green salad.

Nutrition per serving

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