Vegetable Lasagna in Parmesan Cream Sauce Recipe
- 3 tablespoons butter or margarine
- 2 tablespoons flour
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon salt
- 2 cups milk
- 1/2 cup (2 oz.) POLLY-O All Natural Grated Parmesan Cheese
- 3 cups chopped broccoli
- 1 cup shredded carrots
- 1 red pepper, chopped
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups POLLY-O All Natural Whole Milk Ricotta Cheese
- 1/3 cup chopped fresh basil leaves
- 9 lasagna noodles
- 3 cups POLLY-O Pizza Shreds 4 Cheese Blend , divided
step 1: 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. 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.
step 2: Mix ricotta cheese and basil.
step 3: Spoon 1/4 cup of the Parmesan cream sauce into 12x8-inch baking dish. Top with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan cream sauce. Repeat layers. Top with remaining 3 noodles, remaining 1/3 of the Parmesan cream sauce and vegetable mixture and 1 cup pizza shreds. Sprinkle with parmesan cheese, if desired. Cover.
step 4: Bake at 375 degrees F for 55 minutes. Uncover. Bake an additional 5 minutes or until hot and bubbly.