Lasagna Primavera
INGREDIENTS
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4 tablespoons light butter
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2 tablespoons all-purpose flour
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1 1/2 cups skim milk
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground black pepper
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2 medium zucchini or summer squash, halved lengthwise and thinly sliced (about 3 cups)
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1 package (10 ounces) cremini mushrooms, sliced (about 3 3/4 cups)
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1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
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1/2 pound asparagus trimmed and cut into 2-inch-long pieces (about 2 cups)
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3 cups Prego® Heart Smart™ Ricotta Parmesan Italian Sauce
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12 oven-ready lasagna noodles (no boil)
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