Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.