White Vegetable Lasagna

White Vegetable Lasagna
Servings: 6 Prep 20 mins Bake 375°F 40 mins

Ingredients

  • 2 packages (1.8 ounces each) white sauce mix
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon chopped garlic
  • 1/4 teaspoon hot-pepper sauce
  • 3/4 cup grated Parmesan cheese
  • 9 sheets lasagna pasta
  • 1 package (16 ounces) frozen Santa Festyle vegetables, thawed
  • 1 can (16 ounces) no-salt-added whole tomatoes, drained

Make It

1. Coat 11 x 7 x 2-inch baking dish with nonstick cooking spray.

2. Prepare sauce mix according to package directions, adding basil, thyme, garlic, pepper sauce. Remove from heat. Stir in 1/2 cup Parmesan.

3. Spoon 1 cup sauce in prepared dish. Arrange 3 pasta sheets on top. Top with half of vegetable mixture and 1-1/2 cups white sauce. Repeat with pasta sheets, vegetables, sauce, pasta sheets, remaining sauce. Chop tomatoes; drain. Scatter over top. Cover with cooking-spray-coated foil.

4. Bake in 375 degree oven for 30 minutes. Remove the foil; sprinkle on remaining Parmesan cheese. Bake 10 minutes. Let stand 15 minutes before serving. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 315, Fat, total (g): 9, chol. (mg): 10, carb. (g): 46, pro. (g): 14, sodium (mg): 844, Percent Daily Values are based on a 2,000 calorie diet.