Ingredients: |
Ingredients: 12 uncooked lasagna noodles (about 12 ounces)
3 cups frozen broccoli florets, thawed
3 large carrots, coarsely shredded (about 2 cups)
1 can (14 1/2-oz) diced tomatoes, drained
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
3/4 cup Pesto (I used spaghetti sauce because I forgot Pesto)
1/4 tsp salt
1 container (15-oz) ricotta cheese
1/2 cup Parmesan cheese
1/4 cup chopped parsley
1 large egg
3 Tbsp butter or stick margarine
1 clove garlic, finely chopped
3 Tbsp all-purpose flour
2 cups milk
3 cups shredded mozzarella cheese (12-oz)
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Directions: |
Directions:1. Cook and Drain noodles as directed on package. (I used oven-ready noodles)
2. Mix broccoli, carrots, tomatoes, bell peppers, Pesto (or spaghetti sauce), and salt. Mix ricotta cheese, Parmesan cheese, parsley, and egg.
3. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until garlic is golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Heat oven to 350 F.
5. Place 3 noodles in ungreased rectangular pan, 13x9x2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining cheese mixture. Top with 3 noodles; spread remaining vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.
6. Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting. |
This recipe for Chunky Vegetable Lasagna is from