Ingredients: |
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 Grated Parmesan Cheese
2 Tbsp. oil
3 cups chopped broccoli
1 cup shredded carrots
1 medium red bell pepper, chopped
1 c. mushrooms, sliced
1/2 cup chopped onion
3 cloves garlic, minced
2 cups Ricotta Cheese
1/3 cup chopped fresh basil leaves
9 lasagna noodles, cooked, drained
3 cups - 4 Cheese Blend, divided
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Directions: |
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, mushrooms 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. I like to add 12 slices of bacon slightly cooked to top of lasagna and bake uncovered. Yum! |
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