Chunky Vegetable Lasagna

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 12 uncooked lasagna noodles
• 3 cups broccoli florets
• 3 large carrots, coarsely shredded (~ 2 cups)
• diced tomato, drained
• 1 medium red bell pepper, cut into thin strips
• 1 medium green bell pepper, cut into thin strips
• 3/4 cup pesto sauce
• 1/4 teaspoon salt
• 15 ounces ricotta cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg
• 3 tablespoons butter
• 1 garlic clove, finely chopped
• 3 tablespoons all-purpose flour
• 2 cups milk
• 3 cups shredded mozzarella cheese (~12 ounces)

Recipe

• 1 cook and drain noodles as directed on package.
• 2 mix brocolli, carrots, tomatoes, bell peppers, pesto and salt in a bowl.
• 3 mix ricotta, parmesan, parsley and egg in a separate bowl.
• 4 melt butter in 2-quart saucepan over low to medium heat. cook garlic in butter about 2 minutes, stirring frequently until garlic is golden and fragrant. stir in flour. cook over heat, stirring constantly until mixture is smooth and bubbly; remove from heat. stir in milk. heat to boiling, stirring constantly for one minute.
• 5 heat over to 350f.
• 6 place 3 noodles in an ungreased rectangular pan (13x9x2). spread half of the ricotta mixture over noodles. top with 3 noodles; spread with half of the vegetable mixture. sprinkly with 1 cup of mozarella cheesse. top with 3 noodles; spread with remaining ricotta mixture. top with 3 noodles; spread with remaining vegetable mixture.
• 7 pour the butter/milk/flour sauce evenly over the top and sprinkle with the remaining mozarella cheese.