Vegetable Lasagne in Parmesan Cream Sauce

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* Exported from MasterCook *

 

Vegetable Lasagne in Parmesan Cream Sauce

 

Recipe By :Kraft Recipes by E-mail

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons butter or margarine

2 tablespoons flour

1/4 teaspoon ground red pepper

1/4 teaspoon salt

2 cups milk

1/2 cup grated parmesan cheese

3 cups chopped broccoli

1 cup shredded carrot

1 red pepper -- chopped

1/2 cup chopped onion

3 cloves garlic -- minced

2 tablespoons olive oil

2 cups ricotta cheese

1/3 cup fresh basil -- chopped

9 lasagne noodles

3 cups 4 cheese blend -- shredded, divided

1/4 cup parmesan cheese -- grated

 

Melt butter in saucepan on low heat. Stir in flour and seasonings. Cook 2

minutes or until bubbly. Gradually stir in milk, 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.

Mix ricotta cheese and basil.

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 og the vegetable mixture,

1 cup of the cheese 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 of cheese shreds. Sprinkle with parmesan

cheese, if desired. Cover.

Bake at 375F for 55 minutes. Uncover. Bake an additional 5 minutes or until hot

and bubbly.

 

 

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Per serving: 279 Calories (kcal); 20g Total Fat; (63% calories from fat); 14g

Protein; 12g Carbohydrate; 57mg Cholesterol; 347mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

NOTES : You can sustitute 1 10 oz. pkg chopped, frozen broccoli, thawed and

drained for fresh broccoli. Stir into carrots, red pepper, oniom and garlic

after cooking.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0