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Ingredients
- 3 tbsp. cornstarch
- 2 1/2 c. lowfat milk
- 2 sm. zucchini, halved lengthwise and thinly sliced crosswise
- 1 c. minced red bell pepper
- 1/2 c. sliced scallions
- 1/2 c. grated Parmesan cheese
- 1/2 teaspoon each salt and pepper
Directions
- Whisk cornstarch and lowfat milk in 2 qt microwave safe bowl till blended. Cover with vented plastic wrap and microwave on high 6-8 min, whisking twice, till smooth, thickened and boiling. Stir in remaining sauce ingredients. Spread 3/4 c. sauce over bottom of 9 x 5 inch, microwave safe loaf pan. Top with 1 lasagna noodle. Spread 3/4 c. cause over noodle, then spoon 1/2 c. Ricotta over sauce. Repeat layers 3 more times. Top with last noodle and remaining sauce. Cover loosely with waxed paper. Microwave on high 13-15 min, till noodles are almost tender when pierced with tip of knife. Let stand 15-20 min while lasagna firms up.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 541g | |
| Recipe makes 2 servings | |
| Calories 327 | |
| Calories from Fat 93 | 28% |
| Total Fat 10.56g | 13% |
| Saturated Fat 6.32g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 1117mg | 47% |
| Potassium 985mg | 28% |
| Total Carbs 36.73g | 10% |
| Dietary Fiber 3.4g | 11% |
| Sugars 21.15g | 14% |
| Protein 22.38g | 36% |
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