CHUNKY VEGETABLE LASAGNA

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Chunky Vegetable Lasagna image

With three cheeses and a variety of veggies, this meatless lasagna is hearty and delicious. Just add garlic bread for a delightful Italian dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 17

12 uncooked lasagna noodles
3 cups small fresh broccoli florets
3 large carrots, coarsely shredded (2 cups)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
3/4 cup basil pesto
1/4 teaspoon salt
1 container (15 oz) ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg
3 tablespoons butter or margarine
1 clove garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
2 cups milk
3 cups shredded mozzarella cheese (12 oz)

Steps:

  • Heat oven to 350°F. Cook and drain noodles as directed on package.
  • In large bowl, mix broccoli, carrots, tomatoes, bell peppers, pesto and salt. In medium bowl, mix ricotta cheese, Parmesan cheese, parsley and egg.
  • In 2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
  • In ungreased 13x9-inch (3-quart) glass baking dish, place 3 noodles. Spread half of the cheese mixture over noodles. Top with 3 noodles and half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining cheese mixture. Top with remaining noodles and vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.
  • Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 540, Carbohydrate 45 g, Cholesterol 45 mg, Fat 1, Fiber 5 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 9 g, TransFat 0 g

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