Recipe - Vegetable Lasagna In Parmesan Cream Sauce

3 tablespoon Butter or margarine
2 tablespoon Flour
One fourth teaspoon Ground red pepper
One fourth teaspoon Salt
2 cup Milk
One half cup POLLYO All Natural Grated
Parmesan Cheese
3 cup Chopped broccoli*
1 cup Shredded carrots
1 Red pepper strips; chopped
One half cup Chopped onion
3 Cloves garlic; minced
2 tablespoon Olive oil
2 cup POLLYO All Natural Whole
Milk Ricotta Cheese
1/3 cup Chopped Fresh basil leaves
2 One half cup Parmesan Cheese Sauce;
divided
9 Lasagna noodles
3 cup POLLYO Pizza Shreds 4
Cheese Blend; divided
One fourth cup POLLYO All Natural Grated
Parmesan Cheese; optional

Substitute 1 pkg. (10 oz. each) chopped frozen broccoli, thawed, drained,
for fresh broccoli. Stir into carrots, red pepper, onion and garlic after
cooking.

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.

VEGETABLE Lasagna: Cook and stir broccoli, carrots, red pepper, onion and
garlic in oil in large skillet on mediumhigh heat 4 to 5 minutes or until
tendercrisp.

MIX ricotta cheese and basil.

SPOON One fourth cup of the Parmesan Cheese Sauce into 12x8inch baking dish. Top
with 3 of the noodles, One half of the ricotta cheese mixture, 1/3 of the
vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining
Parmesan Cheese Sauce. Repeat layers. Top with remaining 3 noodles,
remaining 1/3 of the Parmesan Cheese Sauce and vegetable mixture and 1 cup
pizza shreds. Sprinkle with parmesan cheese, if desired. Cover.

BAKE at 375°F for 55 minutes. Uncover. Bake an additional 5 minutes or
until hot and bubbly.

Recipe by: KRAFT WEBSITE

Posted to brandnamerecipes by Meg Antczak meginny@frontiernet.net on
Jan 19, 1998