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Prep 35min
Total1hr25min
Servings8
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Ingredients
12
uncooked lasagna noodles
3
cups small fresh broccoli florets
3
large carrots, coarsely shredded (2 cups)
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1
medium red bell pepper, cut into thin strips
1
medium green bell pepper, cut into thin strips
3/4
cup basil pesto
1/4
teaspoon salt
1
container (15 oz) ricotta cheese
1/2
cup grated Parmesan cheese
1/4
cup chopped fresh parsley
1
egg
3
tablespoons butter or margarine
1
clove garlic, finely chopped
3
tablespoons Gold Medal™ all-purpose flour
2
cups milk
3
cups shredded mozzarella cheese (12 oz)
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Steps
1
Heat oven to 350°F. Cook and drain noodles as directed on package.
2
In large bowl, mix broccoli, carrots, tomatoes, bell peppers, pesto and salt. In medium bowl, mix ricotta cheese, Parmesan cheese, parsley and egg.
3
In 2-quart saucepan, melt butter over medium heat. Cook garlic in butter 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.
4
In ungreased 13x9-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 noodles and vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.
5
Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.
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Frozen broccoli florets, thawed and drained, can be substituted for the fresh broccoli.
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