Source:

Karen

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments

This recipe is from http://www.kraftfoods.com