Recipe - Four-Cheese Mostaccioli Vegetable Lasagna

1 pack (16 ounces) frozen broccoli,
cauliflower and carrot
blend
6 tablespoon Butter
1 Red pepper, chopped
One half cup Chopped onion
2 Garlic cloves, minced
One fourth cup Flour
One fourth teaspoon Nutmeg
One fourth teaspoon Salt
2 cup Milk
2 cup (15 ounces) Ricotta cheese
One half cup (2 ounces) shredded Parmesan
cheese
One fourth cup Minced fresh basil leaves or
1 teaspoon dried
1 One half cup (6 ounces) shredded
Mozzarella cheese
1 cup (4 ounces) shredded
Provolone or Baby Swiss
cheese
2 cup (8 ounces) mostaccioli
noodles, cooked and drained

~Capital Times, June 1, 1994

Thaw frozen vegetables and drain well. Chop coarsely and set aside.

Microwave butter in 1 One half quart bowl on HIGH (100 percent power) 1 1/2
minutes or until melted. Stir in pepper, onion and garlic; microwave 3 to 4
minutes or until pepper and onion are tender. Blend in flour, nutmeg and
salt; microwave 30 seconds. Stir in milk; microwave 5 to 7 minutes or until
mixture just boils and is thickened, stirring every 2 minutes. Combine
Ricotta cheese, Parmesan cheese and basil. Combine Mozzarella and Provolone
cheeses.

Arrange half of the noodles in a single layer in bottom of 12x8inch baking
dish. Top with half of the white sauce mixture, all of the Ricotta mixture,
all of the vegetable mixture and half of the Mozzarella cheese mixture;
press down lightly. Top with remaining noodles in single layer, remaining
white sauce and remaining Mozzarella cheese mixture. Bake at 350 degrees
for 40 to 45 minutes or until hot and bubbly. Makes 8 servings.

Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on
1995b, .