Vegetable Lasagna in Parmesan Cream Sauce

Ingredients

• 3 tablespoons butter or margarine
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper (cayenne)
• 2 cups milk
• 1/2 cup KRAFT 100% Grated Parmesan Cheese
• 2 tablespoons 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 POLLY-O Original Ricotta Cheese
• 1/3 cup chopped fresh basil leaves
• 9 lasagna noodles, cooked, drained
• 3 cups POLLY-O Pizza Shreds 4 Cheese Blend, divided

Instructions

1. Heat oven to 375 degrees F.
2. Melt butter in medium saucepan on low heat. Stir in flour, salt and ground red pepper; cook 2 minutes or until bubbly, stirring frequently.
3. Gradually add milk, stirring until well blended. Cook over medium heat until mixture boils and thickens, stirring constantly.
4. Reduce heat to low; simmer 3 minutes.
5. Stir in Parmesan cheese; set aside.
6. Heat oil in large skillet on medium-high heat. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 minutes or until crisp-tender; set aside.
7. Mix ricotta cheese and basil.
8. Spoon 1/4 cup of the Parmesan sauce into 12 x 8-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.
9. 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.
10. Bake for 55 minutes.
11. Uncover. Bake an additional 5 minutes. or until hot and bubbly.

9 servings

Serve this meatless main dish with a crisp, mixed green salad.

Substitute 2 packages (10 ounces 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.

Nutritional Information: Calories 450 Total fat 27 g Saturated fat 14 g Cholesterol 75 mg Sodium 610 mg Carbohydrate 28 g Dietary fiber 3 g Sugars 8 g Protein 23 g

Vitamin A 60 %DV Vitamin C 45 %DV Calcium 60 %DV Iron 8 %DV

Recipe and photo credit: kraftrecipes.com.