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Ingredients

• 4 tbsp.  reduced fat butter
• 2 tbsp.  all-purpose flour
• 1 1/2 cups  skim milk
• 1/4 tsp.  ground nutmeg
• 1/4 tsp.  ground black pepper
• 2   medium zucchini or summer squash, halved lengthwise and thinly sliced (about 3 cups)
• 1 pkg.  (10 ounces) cremini mushroom, sliced (about 3 3/4 cups)
• 1   medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
• 1/2 lb.  asparagus trimmed and cut into 2-inch-long pieces (about 2 cups)
• 3 cups  Prego® Heart Smart Ricotta Parmesan Italian Sauce
• 12   oven-ready lasagna noodles (no boil)

Description

Using Oven-ready Lasagna Noodles Makes This Recipe Simple To Prepare...and Layering Vegetables Into The Lasagna Is A Brilliant Way To Add Flavor And Lighten Up This Delicious Dish.

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