Garden Fresh Zucchini Lasagne

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Clabber Girl


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10 - 12 ounces green spinach lasagne noodles (about 9 strips - 2 1/2 inches by 8 inches or so)

Garlic Béchamel

2 tablespoons light olive oil

3 tablespoons all-purpose flour

1/2 cup chicken broth

1 tablespoon white wine

2 cloves garlic, finely minced

3/8 teaspoon salt

1/4 teaspoon white pepper

1 1/2 cups 1% milk

4 tablespoons chevre


2 1/2 cups marinara sauce (purchased or your own) mixed with

2 cloves of garlic, finely minced and 1 tablespoon balsamic vinegar


4 cups shredded, sautéed zucchini (or steamed)

1 cup fresh basil leaves, minced or cut by hand into small pieces

1/4 cup parsley, finely minced

1 tablespoon sun dried tomato pesto

1 tablespoon basil pesto

1/4 teaspoon dry Italian spices

1 cup low-fat ricotta

2 cups skim milk mozzarella, finely shredded

2 tablespoons fresh parmesan, grated


Fresh minced parsley, paprika

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