Vegetable lasagna in parmesan cream sauce

8 Servings

Ingredients

Quantity Ingredient
3 tablespoons Butter or margarine
2 tablespoons Flour
¼ teaspoon Ground red pepper
¼ teaspoon Salt
2 cups Milk
½ cup POLLY-O All Natural Grated Parmesan Cheese
3 cups Chopped broccoli*
1 cup Shredded carrots
1 Red pepper strips; chopped
½ cup Chopped onion
3 Cloves garlic; minced
2 tablespoons Olive oil
2 cups POLLY-O All Natural Whole Milk Ricotta Cheese
⅓ cup Chopped Fresh basil leaves
2½ cup Parmesan Cheese Sauce; divided
9 Lasagna noodles
3 cups POLLY-O Pizza Shreds 4 Cheese Blend; divided
¼ cup POLLY-O All Natural Grated Parmesan Cheese; optional

Directions

Substitute 1 pkg. (10 oz. each) chopped frozen broccoli, thawed, drained, for fresh broccoli. Stir into carrots, red pepper, onion and garlic after cooking.

PARMESAN Cream Sauce: 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.

VEGETABLE Lasagna: 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.

MIX ricotta cheese and basil.

SPOON ¼ cup of the Parmesan Cheese Sauce into 12x8-inch baking dish. Top with 3 of the noodles, ½ of the ricotta cheese mixture, ⅓ of the vegetable mixture, 1 cup of the pizza shreds and ⅓ of the remaining Parmesan Cheese Sauce. Repeat layers. Top with remaining 3 noodles, remaining ⅓ of the Parmesan Cheese Sauce and vegetable mixture and 1 cup pizza shreds. Sprinkle with parmesan cheese, if desired. Cover.

BAKE at 375°F for 55 minutes. Uncover. Bake an additional 5 minutes or until hot and bubbly.

Recipe by: KRAFT WEBSITE

Posted to brand-name-recipes by Meg Antczak <meginny@...> on Jan 19, 1998

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