Entrée

Lasagne Primavera

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prep time

30 min

total time

1 hr 10 min

makes

12 servings

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photo by:

kraft

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What You Need

3 Tbsp. olive oil, divided

4 medium zucchini, thinly sliced

1/2 lb. mushrooms, thinly sliced

1 medium (1-1/4 lb.) eggplant, quartered and thinly sliced

2 Tbsp. butter, or margarine

2 Tbsp. all purpose flour

2 cups milk

2 cups Kraft 4 Cheese Italiano Shredded Cheese, divided

1 can (680 mL) pasta sauce, divided

9 oven-ready lasagne noodles

Make It

HEAT 1 Tbsp. oil in a large frypan. Cook zucchini and mushrooms 5 minutes or until tender. Remove from pan and set aside. Add remaining oil to pan and cook eggplant 5 to 8 minutes.

MELT butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Whisk in milk; cook and stir until thickened and bubbly. Remove from heat and stir in 1 cup cheese.

HEAT pasta sauce to a boil. Pour 1/2 cup pasta sauce into bottom of 13x9x2-inch baking pan.

PLACE 3 lasagne noodles over sauce and top with zucchini mixture and cheese sauce. Add 3 noodles, eggplant and 1 cup pasta sauce. Top with 3 more noodles and remaining pasta sauce. Sprinkle with remaining cheese.

COVER with foil and bake at 350°F for 20 minutes. Uncover and continue baking for an additional 15 to 20 minutes, or until bubbling. Let stand 10 minutes before serving.