Title: Vegetable Lasagna in Parmesan Cream Sauce
Categories: V, E, G, E, T
Yield: 8 Servings

3 tb Butter or margarine
2 tb Flour
1/4 ts Ground red pepper
1/4 ts Salt
2 c Milk
1/2 c POLLY-O All Natural Grated
-Parmesan Cheese
3 c Chopped broccoli*
1 c Shredded carrots
1 Red pepper strips; chopped
1/2 c Chopped onion
3 Cloves garlic; minced
2 tb Olive oil
2 c POLLY-O All Natural Whole
-Milk Ricotta Cheese
1/3 c Chopped Fresh basil leaves
2 1/2 c Parmesan Cheese Sauce;
-divided
9 Lasagna noodles
3 c POLLY-O Pizza Shreds 4
-Cheese Blend; divided
1/4 c POLLY-O All Natural Grated
-Parmesan Cheese; optional

Substitute 1 pkg. (10 oz. each) chopped frozen broccoli, thawed, drained,
for fresh broccoli. Stir into carrots, red pepper, onion and garlic after
cooking.

PARMESAN Cream Sauce: Melt butter in saucepan on low heat. Stir in flour
and seasonings. 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.

VEGETABLE Lasagna: 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 the Parmesan Cheese Sauce into 12x8-inch baking dish. Top
with 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 Cheese Sauce. Repeat layers. Top with remaining 3 noodles,
remaining 1/3 of the Parmesan Cheese Sauce and vegetable mixture and 1 cup
pizza shreds. Sprinkle with parmesan cheese, if desired. Cover.

BAKE at 375°F for 55 minutes. Uncover. Bake an additional 5 minutes or
until hot and bubbly.

Recipe by: KRAFT WEBSITE

Posted to brand-name-recipes by Meg Antczak on
Jan 19, 1998