VEGETABLE LASAGNA IN PARMESAN CREAM SAUCE
Makes: 9 servings
3 tbsp. butter or margarine
2 tbsp. flour
1/4 tsp. salt
1/4 tsp. ground red pepper (cayenne)
2 cups milk
1/2 cup grated parmesan cheese
2 tbsp. oil
3 cups chopped broccoli
1 cup shredded carrots
1 medium red bell pepper, chopped
1/2 cup chopped onion
3 cloves garlic, minced
2 cups ricotta cheese
1/3 cup chopped fresh basil leaves
9 lasagna noodles, cooked, drained
3 cups pizza shreds 4 cheese blend, divided
Preheat oven to 375F.
Melt butter in medium saucepan on low heat. Stir in flour, salt and ground red pepper; cook 2 min. or until bubbly, stirring frequently. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 min. Stir in Parmesan cheese; set aside.
Heat oil in large skillet on medium-high heat. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 min. or until crisp-tender; set aside. Mix ricotta cheese and basil.
Spoon 1/4 cup of the Parmesan sauce into 12x8-inch baking dish; cover with layers of 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 sauce. Repeat layers of noodles, ricotta cheese mixture, vegetable mixture, pizza shreds and Parmesan sauce. Top with remaining 3 noodles, remaining Parmesan sauce, remaining vegetable mixture and remaining 1 cup pizza shreds; cover.
Bake 55 minutes. Uncover. Bake an additional 5 min. or until hot and bubbly.
Round Out The Meal:
Serve this meatless main dish with a crisp, mixed green salad.
Great Substitute:
Substitute 2 pkg. (10 oz. each) frozen chopped broccoli, thawed and drained, for the chopped fresh broccoli. Add to the cooked vegetable mixture before layering with other ingredients as directed.