Summer Veggie Lasagna with Skinny Alfredo Sauce

This recipe is the standard bearer for a healthy, easy, summer meal. It has complex carbohydrates (pasta), loaded with high fiber nutrient rich veggies, lots of protein from the sauce and cheese and low in fat. Yet it comes off as this decadent, creamy lasagna that will literally make your knees weak with yumminess.

I've been making this low fat cream sauce for years! I found it in a Jane Brody cookbook, and have been enamored with it ever since. It's so nice to eat a cream sauce without the guilt. Plus, I don't have to worry about having a tummy ache that night, bogged down with heavy cream and butter. It has tons of flavor and a beautiful silky mouth feel. With a dash of cayenne and nutmeg it is truly the best skinny alfredo out there.

The vegetables listed here should be used as a guide not a rule. Any summer garden specialties will do, but I would definitely include the roasted cherry tomatoes who's tang is a nice contrast to the creamy white sauce.

Pasta, creamy sauce, veggies and cheese...oh my! Layer this lasagna up as soon as possible.

Summer Lasagna with Skinny Alfredo Sauce

Serves 6

Ingredients

1 8.8 ounce package oven ready lasagna noodles
2 teaspoons extra virgin olive oil
1 medium zucchini sliced in 1/4" pieces, horizontally
1 medium yellow squash sliced in 1/4" pieces, horizontally
2 cups roughly chopped sweet peas
2 cloves garlic, minced
2 cups baby arugula leaves
2 pints roasted cherry tomatoes (recipe below)
2 - 8 oz. packages shredded low fat mozarella cheese
Skinny Alfredo Sauce (recipe below)

Cooking Directions

Pre-heat oven to 375 degrees. In a medium saute pan heat olive on medium heat. Add zucchini, squash, pea pods and garlic. Cook for 3-5 minutes. Add arugula and stir until it has wilted. Toss in roasted tomatoes. Set aside.
In a 9 x 13 baking pan spread 1/2 cup of the alfredo sauce on the bottom of pan. Layer 4-5 lasagna noodles on top. Spread a third of vegetables and then approximately a cup of cheese on top. Drizzle about 1/2 cup of alfredo sauce over top the vegetables and cheese. Repeat layering process twice. End with lasagna noodles and top with any extra cheese and sauce.
Cover with foil and bake for 25 minutes. The liquid should be bubbling along the sides of the dish. Remove the foil and bake uncovered for another 10-15 minutes or until the cheese is golden. Let set for a few minutes and then dig in!

Skinny Alfredo Sauce

Ingredients

1 tablespoon butter
2 tablespoons flour
2 cups skim or 1% milk
1 cup vegetable broth
1 cup grated parmesan
1/4 teaspoon cayenne pepper
pinch of nutmeg

Cooking Directions

In a medium heavy saucepan melt the butter. Add the flour, mixing the roux over medium low heat for 1 minute. Gradually add milk and broth, stirring constantly until sauce has slightly thickened. Stir in parmesan, cayenne and nutmeg. Heat sauce over low flame until cheese has melted.

Roasted Cherry Tomatoes

Ingredients

2 pints red cherry tomaotes
2 teaspoons extra virgin olive oil

Cooking Directions

Pre heat oven to 400 degrees. Slice cherry tomatoes in half and place cut side down on a baking sheet. Drizzle with olive oil.
Place in oven for 15 minutes until tomatoes have collapsed and are lightly browned.

Enjoy these other summer recipes from FN Dish: