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Chef with red wine glass



Prep: 35 min; Bake: 40 min; Stand: 10 min
8 Servings

• 12 uncooked lasagna noodles
• 3 cups frozen broccoli flowerets (from 1-lb bag), thawed
• 3 large carrots, coarsely shredded (2 cups)
• 1 can (14.5 oz) 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 homemade or purchased 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 large egg
• 3 tablespoons butter or margarine
• 1 clove garlic, finely chopped
• 3 tablespoons all-purpose flour
• 2 cups milk
• 3 cups shredded mozzarella cheese (12oz)

Heat oven to 350°F.

2. Cook and drain noodles as directed on package.

3. In large bowl, mix broccoli, carrots, tomatoes, bell peppers, Basil Pesto and salt. In medium bowl, mix ricotta cheese, Parmesan cheese, parsley and egg.

4. In 2-quart saucepan, melt butter 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.

5. Place 3 noodles in ungreased 13 X 9-inch pan. 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.

1 SERVING: Cal 560 (Cal From Fat 280), Fat 31 G (Sat Fat 14g), Chol 85mg, Sodium 820mg, Carbs 40g (Fiber 5g), Pro 30g
% DAILY VALUE: Vit A 100%, Vit C 68%, Calc 68%, Iron 18%
EXCHANGES: 2 Starch, 2 Vegetable, 3 High Fat Meat, 1 Fat


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