Name: Vegetable Lasagna in Parmesan Cream Sauce
Ingredients: 3 tb Butter or margarine; 2 tb Flour; 1/4 ts Ground red pepper; 1/4 ts Salt; 2 c Milk; 1/2 c POLLY-O All Natural Grated Parmesan Cheese; 3 c Chopped broccoli*; 1 c Shredded carrots; 1 Red pepper strips; chopped; 1/2 c Chopped onion; 3 Cloves garlic; minced; 2 tb Olive oil; 2 c POLLY-O All Natural Whole Milk Ricotta Cheese; 1/3 c Chopped Fresh basil leaves; 2 1/2 c Parmesan Cheese Sauce; divided; 9 Lasagna noodles; 3 c POLLY-O Pizza Shreds 4 Cheese Blend; divided; 1/4 c POLLY-O All Natural Grated Parmesan Cheese; optional

CATEGORY	CUISINE	TAG	YIELD
Dairy		V, E, G, E, T	8	Servings

INGREDIENTS

3	tb	Butter or margarine
2	tb	Flour
1/4	ts	Ground red pepper
1/4	ts	Salt
2	c	Milk
1/2	c	POLLY-O All Natural Grated Parmesan Cheese
3	c	Chopped broccoli*
1	c	Shredded carrots
1		Red pepper strips; chopped
1/2	c	Chopped onion
3		Cloves garlic; minced
2	tb	Olive oil
2	c	POLLY-O All Natural Whole Milk Ricotta Cheese
1/3	c	Chopped Fresh basil leaves
2 1/2	c	Parmesan Cheese Sauce; divided
9		Lasagna noodles
3	c	POLLY-O Pizza Shreds 4 Cheese Blend; divided
1/4	c	POLLY-O All Natural Grated Parmesan Cheese; optional

INSTRUCTIONS

Substitute 1 pkg. (10 oz. each) chopped frozen broccoli, thawed, drained,
for fresh broccoli. Stir into carrots, red pepper, onion and garlic after
cooking.
PARMESAN Cream Sauce: Melt butter in saucepan on low heat. Stir in flour
and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk
until smooth. Stirring constantly, cook on medium heat until mixture boils
and thickens. Reduce heat to low, simmer 3 to 5 minutes. Stir in cheese.
VEGETABLE Lasagna: Cook and stir broccoli, carrots, red pepper, onion and
garlic in oil in large skillet on medium-high heat 4 to 5 minutes or until
tender-crisp.
MIX ricotta cheese and basil.
SPOON 1/4 cup of the Parmesan Cheese Sauce into 12x8-inch baking dish. Top
with 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 Cheese Sauce. Repeat layers. Top with remaining 3 noodles,
remaining 1/3 of the Parmesan Cheese Sauce and vegetable mixture and 1 cup
pizza shreds. Sprinkle with parmesan cheese, if desired. Cover.
BAKE at 375°F for 55 minutes. Uncover. Bake an additional 5 minutes or
until hot and bubbly.
Recipe by: KRAFT WEBSITE
Posted to brand-name-recipes by Meg Antczak <[email protected]> on
Jan 19, 1998

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