Serves: 8
1. Cook and drain noodles as directed on package.
2. Mix broccoli, carrots, tomatoes, bell peppers, Pesto and salt. Mix ricotta cheese, Parmesan cheese, parsley and egg.
3. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until garlic is 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.
4. Heat oven to 350°.
5. Place 3 noodles in ungreased rectangular pan, 13 x 9 x 2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles spread with remaining cheese mixture. Top with 3 noodles spread with remaining vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.
6. Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.
NUTRITION FACTS: 1 Serving: Calories 540 (Calories from Fat 270) Fat 30g (Saturated 13g) Cholesterol 80mg Sodium 740mg Carbohydrate 45g (Dietary Fiber 6g) Protein 28g % DAILY VALUE: Vitamin A 86% Vitamin C 68% Calcium 64% Iron 18% DIET EXCHANGES: 2 Starch 2 High-Fat Meat 3 Vegetable 2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chunky Vegetable Lasagna recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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