Vegetable Lasagna in Parmesan Cream Sauce

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees Fahrenheit.
  • Melt butter in medium saucepan on low heat.
  • Stir in flour, salt and ground red pepper; cook 2 minutes.
  • Gradually add milk, stirring until well blended.
  • Cook on medium heat until mixture boils and thickens, stirring constantly.
  • Reduce heat to low; simmer 3 minutes.
  • Stir in Parmesan cheese; set aside.
  • Heat oil in large skillet on medium-high heat.
  • Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 minutes set aside.
  • Mix ricotta cheese and basil.
  • 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 .
  • Cover and bake 55 minutes; uncover.
  • Bake an additional 5 minutes or until hot and bubbly.
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