CHUNKY VEGETABLE LASAGNA
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
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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