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Chunky Vegetable Lasagna
uncooked lasagna noodles
cups small fresh broccoli florets
large carrots, coarsely shredded (2 cups)
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
medium red bell pepper, cut into thin strips
medium green bell pepper, cut into thin strips
cup basil pesto
container (15 oz) ricotta cheese
cup grated Parmesan cheese
cup chopped fresh parsley
tablespoons butter or margarine
clove garlic, finely chopped
tablespoons Gold Medal™ all-purpose flour
cups shredded mozzarella cheese (12 oz)
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. 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.
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.
Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.
Frozen broccoli florets, thawed and drained, can be substituted for the fresh broccoli.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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