Ingredients
12
uncooked lasagna noodles
3
cups small fresh broccoli florets
3
large carrots, coarsely shredded (2 cups)
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1
medium red bell pepper, cut into thin strips
1
medium green bell pepper, cut into thin strips
3/4
cup basil pesto
1/4
teaspoon salt
1
container (15 oz) ricotta cheese
1/2
cup grated Parmesan cheese
1/4
cup chopped fresh parsley
1
egg
3
tablespoons butter or margarine
1
clove garlic, finely chopped
3
tablespoons Gold Medal™ all-purpose flour
2
cups milk
3
cups shredded mozzarella cheese (12 oz)
Preparation
Heat oven to 350°F. Cook and drain noodles as directed on package.
In large bowl, mix broccoli, carrots, tomatoes, bell peppers, pesto and salt. In medium bowl, mix ricotta cheese, Parmesan cheese, parsley and egg.
In 2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
In ungreased 13x9-inch (3-quart) glass baking dish, place 3 noodles. Spread half of the cheese mixture over noodles. Top with 3 noodles and half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining cheese mixture. Top with remaining noodles and vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.
Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.
