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