Vegetable Lasagna in Parmesan Cream Sauce


Posted by: Schmitty 10-09-99 6:03 AM

Vegetable Lasagna in Parmesan Cream Sauce

3 Tbsp. butter or margarine
2 Tbsp. flour
1/4 tsp. ground red pepper
1/4 tsp. salt
2 cups milk
1/2 cup (2 oz.) 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 Tbsp. olive oil
2 cups Whole Milk Ricotta Cheese
1/3 cup chopped fresh basil leaves
9 lasagna noodles
3 cups (12 oz.) 4 Cheese Blend, divided
1/4 cup (1 oz.) Grated Parmesan Cheese (optional)

Preheat oven to 375 F.

Melt butter in saucepan on low heat, stir in flour and seasonings and 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 to 5 minutes or until tender-crisp. Mix ricotta cheese and basil.

Spoon 1/4 cup of Parmesan cream sauce into 12x8-inch baking dish. Top with 3 of noodles, 1/2 of ricotta cheese mixture, 1/3 of vegetable mixture, 1 cup cheese and 1/3 of remaining Parmesan cream sauce; repeat layers. Top with remaining 3 noodles, remaining 1/3 of Parmesan cream sauce and vegetable mixture and 1 cup pizza shreds. Sprinkle with Parmesan cheese, if desired; cover.

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

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