Christmas Recipes

Vegetable Lasagna in Parmesan Cream Sauce

Vegetable Lasagna

Yield: 9 servings

Ingredients

  • 3 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2 cups milk
  • 1/2 cup Kraft 100% Grated Parmesan Cheese
  • 2 tablespoons oil
  • 3 cups chopped broccoli
  • 1 cup shredded carrots
  • 1 medium red bell pepper, chopped
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 2 cups Polly-O Original Ricotta Cheese
  • 1/3 cup chopped fresh basil leaves
  • 9 lasagna noodles, cooked, drained
  • 3 cups Polly-O Pizza Shreds 4 Cheese Blend, divided

Instructions

  1. Heat oven to 375 degrees F.
  2. Melt butter in a medium saucepan on low heat. Stir in flour, salt and ground red pepper; cook for 2 minutes or until bubbly, stirring frequently.
  3. Gradually add milk, stirring until well blended. Cook over medium heat until mixture boils and thickens, stirring constantly.
  4. Reduce heat to low; simmer for 3 minutes.
  5. Stir in Parmesan cheese; set aside.
  6. Heat oil in large skillet on medium high heat. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir for 4 to 5 minutes or until crisp-tender; set aside.
  7. Mix ricotta cheese and basil.
  8. Spoon 1/4 cup of the Parmesan sauce into 12 x 8 inch baking dish; cover with layers of 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 sauce.
  9. Repeat layers of noodles, ricotta cheese mixture, vegetable mixture, pizza shreds and Parmesan sauce. Top with remaining 3 noodles, remaining Parmesan sauce, remaining vegetable mixture and remaining 1 cup pizza shreds; cover.
  10. Bake for 55 minutes.
  11. Uncover. Bake for an additional 5 minutes. or until hot and bubbly.

Notes

Serve this meatless main dish with a crisp, mixed green salad.

Substitute 2 (10 ounce) packages frozen chopped broccoli, thawed and drained, for the chopped fresh broccoli. Add to the cooked vegetable mixture before layering with other ingredients as directed.

Nutrition

Per serving: Calories 450 Total fat 27g Saturated fat 14g Cholesterol 75mg Sodium 610mg Carbohydrate 28g Dietary fiber 3g Sugars 8g Protein 23g

Vitamin A 60% DV Vitamin C 45% DV Calcium 60% DV Iron 8% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company


God's Rainbow - Noahic Covenant