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Vegetable Lasagna in Cream Sauce
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  • 3 Tbsp (45 ml). butter or margarine
  • 2 Tbsp (30 ml). flour
  • 1/4 tsp (1 ml). ground red pepper
  • 1/4 tsp (1 ml). salt
  • 2 cups (475 ml) milk
  • 1/2 cup (125 ml) grated parmesan cheese
  • 3 cups (700 ml) chopped broccoli
  • 1 cup (225 ml) shredded carrots
  • 1 red pepper, chopped
  • 1/2 cup (125 ml) chopped onion
  • 3 cloves minced garlic
  • 2 Tbsp (30 ml). olive oil
  • 2 cups (475 ml) whole milk ricotta cheese
  • 1/3 cup (80 ml) chopped frash basil leaves
  • 2-1/2 cups (600 ml) parmesan cheese sauce, divided
  • 9 lasagna noodles
  • 3 cups (700 ml) Pizza Shreds 4 Cheese Blend, divided
  • 1/4 cup (60 ml) grated parmesan cheese, optional
  • 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.
  • 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 (60 ml) of the parmesan cheese sauce into 12 inch x 8 inch baking dish.
  • Top with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup (225 ml) of the pizza shreds and 1/3 parmesan cheese sauce.
  • Repeat layers.
  • Top with remaining 3 noodles, remaining 1/3 of the parmesan cheese sauce and vegetable mixture and 1 cup (225 ml) pizza shreds.
  • Sprinkle with parmesan cheese, if desired.
  • Cover.
  • Bake at 375 degrees (200 C.) for 55 minutes.
  • Uncover, bake an additional 5 minutes or until hot and bubbly.
This recipe is from http://www.kraftfoods.com

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