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Layered Vegetable Casserole

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Recipe

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Yield

8 servings

Prep

20 min

Cook

25 min

Ready

45 min
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

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

Amount Measure Ingredient Features
237 ml milk, skim
3E+1 ml whole-wheat flour
whole wheat
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1.3 ml prepared mustard
dry
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2.5 ml garlic
powder
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1.3 ml white pepper
white
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5 ml salt-free seasoning
salt-free, vegetable
*
237 ml ricotta cheese
skim-milk
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578 ml/g broccoli florets
defrosted flowerets
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1 each sweet bell peppers
red or green sweet
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1 x black pepper
seeded, cut in slivers
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237 ml onions
chopped
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3 each carrots
thinly sliced
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59 ml bread crumbs
dried italian
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3E+1 ml Parmesan cheese
grated
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59 ml pecans
chopped
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2 each zucchini
cut in 1/4 inch slices
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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 Arrow up button

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 12339% 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?
 

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