Veggie Lasagna in Parmesan Cream Sauce
The recipe Veggie Lasagnan in Parmesan Cream Sauce could satisfy your Mediterranean craving in about 1 hour and 40 minutes. One serving contains 94 calories, 5g of protein, and 5g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 40. Only A mixture of onions, bell pepper, carrots, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
Melt butter in medium saucepan on low heat. Stir in flour and ground red pepper; cook 2 min. or until hot and bubbly, stirring frequently. Gradually stir in milk; cook on medium heat until mixture boils and thickens, stirring constantly. Simmer on medium-low heat 3 min., stirring constantly.
Remove from heat. Stir in Parmesan.
Heat oil in large skillet on medium-high heat.
Add vegetables and garlic; cook and stir 4 to 5 min. or until crisp-tender.
Combine ricotta and basil.
Spread 1/4 cup Parmesan sauce onto bottom of 12x8-inch baking dish sprayed with cooking spray. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta mixture, vegetable mixture, shredded cheese and Parmesan sauce. Top with layers of remaining noodles, Parmesan sauce, vegetable mixture and shredded cheese; cover.
Bake 1 hour or until heated through, uncovering for the last 5 min.