CHUNKY VEGETABLE LASAGNA

Chunky Vegetable Lasagna image

Provided by jlw19803

Categories Vegetable

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 17

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12 uncooked lasagna noodles
3 cups broccoli florets
3 large carrots, coarsely shredded (~ 2 cups)
diced tomato, drained
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
3/4 cup pesto sauce
1/4 teaspoon salt
15 ounces ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
3 tablespoons butter
1 garlic clove, finely chopped
3 tablespoons all-purpose flour
2 cups milk
3 cups shredded mozzarella cheese (~12 ounces)

Steps:

Cook and drain noodles as directed on package.
Mix brocolli, carrots, tomatoes, bell peppers, pesto and salt in a bowl.
Mix ricotta, Parmesan, parsley and egg in a separate bowl.
Melt butter in 2-quart saucepan over low to medium heat. Cook garlic in butter about 2 minutes, stirring frequently until garlic is golden and fragrant. Stir in flour. Cook over heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly for one minute.
Heat over to 350F.
Place 3 noodles in an ungreased rectangular pan (13x9x2). Spread half of the ricotta mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkly with 1 cup of mozarella cheesse. Top with 3 noodles; spread with remaining ricotta mixture. Top with 3 noodles; spread with remaining vegetable mixture.
Pour the butter/milk/flour sauce evenly over the top and sprinkle with the remaining mozarella cheese.

Nutrition Facts : Calories 499.9, Fat 26.3, SaturatedFat 15.7, Cholesterol 110.2, Sodium 584.9, Carbohydrate 39.2, Fiber 2.6, Sugar 3.9, Protein 26.9