Vegetable Lasagna in Parmesan Cream Sauce

Vegetable Lasagna in Parmesan Cream Sauce

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 3  tablespoons butter or 3  tablespoons margarine
• 2  tablespoons flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  ground red pepper (cayenne)
• 2  cups milk
• 1⁄2 cup  grated parmesan cheese
• 2  tablespoons  oil
• 3  cups broccoli, chopped
• 1  cup carrot, shredded
• 1  medium red bell pepper, chopped
• 1⁄2 cup  chopped onion
• 3  garlic cloves, minced
• 2  cups ricotta cheese
• 1⁄3 cup  chopped fresh basil leaf
• 9  lasagna noodles, cooked, drained
• 3  cups  shredded  four cheese blend, divided

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Melt butter in medium saucepan on low heat.
3. Stir in flour, salt and ground red pepper; cook 2 minutes.
4. Gradually add milk, stirring until well blended.
5. Cook on medium heat until mixture boils and thickens, stirring constantly.
6. Reduce heat to low; simmer 3 minutes.
7. Stir in Parmesan cheese; set aside.
8. Heat oil in large skillet on medium-high heat.
9. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 minutes set aside.
10. Mix ricotta cheese and basil.
11. Spoon 1/4 cup of the Parmesan sauce into a 12 x 8-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 shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat .
12. Cover and bake 55 minutes; uncover.
13. Bake an additional 5 minutes or until hot and bubbly.