Chunky Vegetable Lasagna
Ingredients
- 12 uncooked lasagna noodles
- 3 cups small fresh broccoli florets
- 3 large carrots coarsely shredded (2 cups)
- 1 can 14.5 oz diced tomatoes, drained
- 1 medium red bell pepper cut into thin strips
- 1 medium green bell pepper cut into thin strips
- ¾ cup basil pesto
- ¼ teaspoon salt
- 1 container 15 oz ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 egg
- 3 tablespoons butter
- 1 clove garlic finely chopped
- 3 tablespoons all-purpose flour
- 2 cups milk
- 3 cups shredded mozzarella cheese 12 oz
Instructions
- 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.
- Add garlic; cook 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 13×9-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 3 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 serving.
Notes & Wine Advice
Quick Variation
Frozen broccoli florets, thawed and drained, can be substituted for the fresh broccoli.
Nutrition values
Calories: 540 kcal