Pasta/Italian
Posted by: Schmitty 10-09-99 6:03 AM
Vegetable Lasagna in Parmesan Cream Sauce
3 Tbsp. butter or margarine
2 Tbsp. flour
1/4 tsp. ground red pepper
1/4 tsp. salt
2 cups milk
1/2 cup (2 oz.) 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 Tbsp. olive oil
2 cups Whole Milk Ricotta Cheese
1/3 cup chopped fresh basil leaves
9 lasagna noodles
3 cups (12 oz.) 4 Cheese Blend, divided
1/4 cup (1 oz.) Grated Parmesan Cheese (optional)
Preheat oven to 375° F.
Melt butter in saucepan on low heat, stir in flour and seasonings and 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. Mix ricotta cheese and basil.
Spoon 1/4 cup of Parmesan cream sauce into 12x8-inch baking dish.
Top with 3 of noodles, 1/2 of ricotta cheese mixture, 1/3 of vegetable
mixture, 1 cup cheese and 1/3 of remaining Parmesan cream sauce; repeat layers.
Top with remaining 3 noodles, remaining 1/3 of Parmesan cream sauce and
vegetable mixture and 1 cup pizza shreds.
Sprinkle with Parmesan cheese, if desired; cover.
Bake for 55 minutes.
Uncover and bake an additional 5 minutes or until hot and bubbly.