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Vegetable Lasagna in Parmesan Cream Sauce

Source of Recipe

Kraft Foods


List of Ingredients

3 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon ground red pepper
1/4 teaspoon salt
2 cups milk
1/2 cup (2 oz.) POLLY-O All Natural Grated Parmesan Cheese
3 cups chopped broccoli
1 cup shredded carrots
1 red pepper, chopped
1/2 cup chopped onion
3 cloves garlic, minced
2 tablespoons olive oil
2 cups POLLY-O All Natural Whole Milk Ricotta Cheese
1/3 cup chopped fresh basil leaves
9 lasagna noodles
3 cups POLLY-O Pizza Shreds 4 Cheese Blend , divided 


Recipe

1 Melt butter in saucepan on low heat. Stir in flour and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low, simmer 3 to 5 minutes. Stir in cheese. Cook and stir broccoli, carrots, red pepper, onion and garlic in oil in large skillet on medium-high heat 4 to 5 minutes or until tender-crisp.

2 Mix ricotta cheese and basil.

3 Spoon 1/4 cup of the Parmesan cream sauce into 12x8-inch baking dish. Top with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan cream sauce. Repeat layers. Top with remaining 3 noodles, remaining 1/3 of the Parmesan cream sauce and vegetable mixture and 1 cup pizza shreds. Sprinkle with parmesan cheese, if desired. Cover.

4 Bake at 375 degrees F for 55 minutes. Uncover. Bake an additional 5 minutes or until hot and bubbly. Makes 8 servings