Don't miss another issue…      Subscribe

Layered Vegetable Casserole

 

.
59

Yield

8

servings

Prep

20

min

Cook

25

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 cup milk, skim
2 tablespoon whole-wheat flour
whole wheat
¼ teaspoon prepared mustard
dry
½ teaspoon garlic
powder
¼ teaspoon white pepper
white
*
1 teaspoon salt-free seasoning
salt-free, vegetable
*
1 cup ricotta cheese
skim-milk
20 ounce broccoli florets
defrosted flowerets
1 each sweet bell peppers
red or green sweet
1 x black pepper
seeded, cut in slivers
*
1 cup onions
chopped
3 each carrots
thinly sliced
¼ cup bread crumbs
dried italian
2 tablespoon Parmesan cheese
grated
¼ cup pecans
chopped
2 each zucchini
cut in 1/4 inch slices

Directions

In small saucepan, blend milk with flour until smooth.

Add mustard, garlic powder, pepper and vegetable seasoning.

Place over medium heat and stir until mixture coats spoon.

Add Ricotta cheese to sauce and whisk until smooth.

Combine broccoli, peppers, zucchini, onion and carrots.

Place half the vegetables in 1½ quart casserole dish, and top with half the sauce.

Repeat.

Mix bread brumbs, Parmesan cheese and pecans together.

Sprinkle over casserole.

Bake in preheated 375℉ (190℃) oven for 25 minutes.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 12339% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 102mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 12g
Vitamin A 93% Vitamin C 121%
Calcium 13% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed