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Chunky Vegetable Lasagna

  • Prep 35 min
  • Total 1 hr 25 min
  • Servings 8

With three cheeses and a variety of veggies, this meatless lasagna is hearty and delicious. Just add garlic bread for a delightful Italian dinner! ...MORE+ LESS-

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)

Steps

Hide Images
  • 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.

Expert Tips

  • Frozen broccoli florets, thawed and drained, can be substituted for the fresh broccoli.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
240
% Daily Value
Total Fat
27g
41%
Saturated Fat
11g
54%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
800mg
33%
Potassium
560mg
16%
Total Carbohydrate
45g
15%
Dietary Fiber
5g
22%
Sugars
9g
Protein
29g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
60%
60%
Calcium
60%
60%
Iron
15%
15%
Exchanges:
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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