Vegetable Lasagna in Parmesan Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Vegetable Lasagna in Parmesan Cream Sauce 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.
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