Vegetable Lasagna in Parmesan Cream Sauce
INGREDIENTS:
- 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 KRAFT 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 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
DIRECTIONS:
- PREHEAT oven to 375°F. 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 min. Uncover. Bake an additional 5 min. or until hot and bubbly.
Kraft Ktichens Tips
Serve this meatless main dish with a crisp, mixed green salad.
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.