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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 8 |
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A family favorite from Betty Crocker. I omit the final butter/flour/milk/garlic ingredients to make it a lighter/healthier dish, it remains delicious. I also triple, yes triple, the tomatoes (taking care to strain extra juices before layering the veggies in the dish). Ingredients:
12 uncooked lasagna noodles |
3 cups broccoli florets |
3 large carrots, coarsely shredded (' 2 cups) |
diced tomato, drained |
1 medium red bell pepper, cut into thin strips |
1 medium green bell pepper, cut into thin strips |
3/4 cup pesto sauce |
1/4 teaspoon salt |
15 ounces ricotta cheese |
1/2 cup grated parmesan cheese |
1/4 cup chopped fresh parsley |
1 large egg |
3 tablespoons butter |
1 garlic clove, finely chopped |
3 tablespoons all-purpose flour |
2 cups milk |
3 cups shredded mozzarella cheese ('12 ounces) |
Directions:
1. Cook and drain noodles as directed on package.
2. Mix brocolli, carrots, tomatoes, bell peppers, pesto and salt in a bowl.
3. Mix ricotta, Parmesan, parsley and egg in a separate bowl.
4. Melt butter in 2-quart saucepan over low to medium heat. Cook garlic in butter about 2 minutes, stirring frequently until garlic is golden and fragrant. Stir in flour. Cook over heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly for one minute.
5. Heat over to 350F.
6. Place 3 noodles in an ungreased rectangular pan (13x9x2). Spread half of the ricotta mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkly with 1 cup of mozarella cheesse. Top with 3 noodles; spread with remaining ricotta mixture. Top with 3 noodles; spread with remaining vegetable mixture.
7. Pour the butter/milk/flour sauce evenly over the top and sprinkle with the remaining mozarella cheese.
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