Ingredients: |
Ingredients: 3 tablespoons butter or margarine 2 tablespoons flour 1/4 teaspoon ground red pepper 1/4 teaspoon salt 2 cups milk 1/2 cup (2 ounces) 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 tablespoons olive oil 2 cups whole milk ricotta cheese 1/3 cup chopped fresh basil leaves 9 lasagna noodles, (the no boil kind) 3 cups mozzarella cheese, shredded
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Directions: |
Directions:1. 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. Cook and stir broccoli, carrots, red pepper, onion and garlic in oil in large skillet on medium-high heat 4-5 minutes or until tender-crisp.
2. Mix ricotta and basil.
3. Spoon 1/4 cup of the Parmesan cream sauce into 9x13 inch baking dish. Top with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of vegetable mixture, 1 cup of mozzarella, and 1/3 of lasagna remaining Parmesan cream sauce. Repeat layers. Top with remaining 3 noodles, remaining 1/3 of Parmesan cream sauce and vegetable mixture and 1 cup shredded mozzarella. Sprinkle with parmesan cheese, if desired. Cover.
4. Bake at 375º for 55 minutes. Uncover. Bake an additional 5 minutes or until hot and bubbly. |