food Vegetable Lasagna in Parmesan Cream Sauce recipe
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Vegetable Lasagna in Parmesan Cream Sauce recipe
    8 servings

Ingredients:

  • 3 tablespoons butter or margarine
  • 2 tablespoons flour
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1/2 cup (2 oz.) POLLY-O All Natural Grated Parmesan Cheese
  • 3 cups chopped broccoli
  • 1 cup shredded carrots
  • 1 red pepper, chopped
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups POLLY-O All Natural Whole Milk Ricotta Cheese
  • 1/3 cup chopped fresh basil leaves
  • 9 lasagna noodles
  • 3 cups POLLY-O Pizza Shreds 4 Cheese Blend , divided

    Instructions:

  • 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.
  • Cook and stir broccoli, carrots, red pepper, onion and garlic in oil in large skillet on medium-high heat 4 to 5 minutes or until tender-crisp.
  • Mix ricotta cheese and basil.
  • Spoon 1/4 cup of the Parmesan cream sauce into 12x8-inch baking dish.
  • Top with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan cream sauce.
  • Repeat layers.
  • Top with remaining 3 noodles, remaining 1/3 of the Parmesan cream sauce and vegetable mixture and 1 cup pizza shreds.
  • Sprinkle with parmesan cheese, if desired.
  • Cover.
  • Bake at 375 degrees F for 55 minutes.
  • Uncover.
  • Bake an additional 5 minutes or until hot and bubbly.



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