PARMESAN VEGGIE LASAGNA IN CREAM SAUCE

Parmesan Veggie Lasagna in Cream Sauce image

Provided by @MakeItYours

Number Of Ingredients 15

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3 Tbsp. butter or margarine
2 Tbsp. flour
1/4 tsp. ground red pepper (cayenne)
2 cups milk
1/2 cup KRAFT Grated Parmesan Cheese
2 Tbsp. oil
3 cups chopped broccoli
1 cup shredded carrot s
1 red bell pepper, chopped
1/2 cup chopped onion s
3 cloves garlic, minced
2 cups POLLY-O Original Ricotta Cheese
1/3 cup chopped fresh basil leaves
9 lasagna noodles, cooked
1 pkg. (8 oz.) POLLY-O Pizza Shreds 4 Cheese Blend, divided

Steps:

Heat oven to 375°F.
Melt butter in medium saucepan on low heat. Stir in flour and ground red pepper; cook 2 min. or until hot and bubbly, stirring frequently. Gradually stir in milk; cook on medium heat until mixture boils and thickens, stirring constantly. Simmer on medium-low heat 3 min., stirring constantly. Remove from heat. Stir in Parmesan.
Heat oil in large skillet on medium-high heat. Add vegetables and garlic; cook and stir 4 to 5 min. or until crisp-tender. Remove from heat. Combine ricotta and basil.
Spread 1/4 cup Parmesan sauce onto bottom of 12x8-inch baking dish sprayed with cooking spray. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta mixture, vegetable mixture, shredded cheese and Parmesan sauce. Top with layers of remaining noodles, Parmesan sauce, vegetable mixture and shredded cheese; cover.
Bake 1 hour or until heated through, uncovering for the last 5 min.