"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Vegetable Lasagna in a Parmesan Cream Sauce Recipe

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This recipe for Vegetable Lasagna in a Parmesan Cream Sauce, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Lawrie Smith
Added: Saturday, December 8, 2007

Category:
Category:

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

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 375 for 55 minutes. Uncover. Bake an
additional 5 minutes or until hot and bubbly.

 

 

 

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