Layered Vegetable Casserole: Ggpj36a

Ingredients

240 ml milk skim
16 gr flour wheat
1 ml mustard dry
1 gr garlic powder
1 gr pepper
3 gr ve seasoning salt free
240 ml ricotta skim milk cheese
575 gr broccoli defrosted flowerets
1 pepper
2 zucchini in
120 gr onion
3 slices carrots thinly
28 gr bread crumbs italian
10 gr parmesan cheese
34 gr pecans

Instructions

In small saucepan, blend milk with flour until smooth. Add mustard, garlic pwoder, 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 1.5 quart casserole dish, and top with half the sauce. Repeat.. Mix bread brumbs, Parmesan cheese and pecans together. Sprinkle over casserole. Bake in preheated 190ºC oven for 25 minuets. Calories: 77 Protein 6g/Fat 2g/Carbohydrate 10g/Fiber 2.9 g/Sodium 113 mg/Calcium 76mg/Vitamin A 603RE/Vitamin C35mg/Iron .8mg