Veggie Lasagna in Parmesan Cream Sauce

Name: Veggie Lasagna in Parmesan Cream Sauce
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 9
Cuisine: Mediterranean, Italian, European
Ingredients: 710 milliliters chopped broccoli; 3 Tbsps butter or margarine; 237 milliliters shredded carrots; 9 lasagna noodles, cooked; 2 Tbsps flour; 79 milliliters chopped fresh basil leaves; 3 cloves garlic, minced; 0 teaspoons ground red pepper (cayenne); 473 milliliters milk; 2 Tbsps oil; 118 milliliters chopped onions; 118 milliliters KRAFT Grated Parmesan Cheese; 227 grams pkg. POLLY-O Pizza Shreds 4 Cheese Blend, divided; 1 red bell pepper, chopped; 473 milliliters POLLY-O Original Ricotta Cheese

Veggie Lasagnan in Parmesan Cream Sauce might be From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. If you have garlic, butter, onions, and a few other ingredients on hand, you can make it. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert.

Instructions

Heat oven to 375F.

Equipment you will use

Oven

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.

Ingredients you will need

Ground Cayenne Pepper

Butter

All Purpose Flour

Milk

Equipment you will use

Sauce Pan

Remove from heat. Stir in Parmesan.

Ingredients you will need

Parmesan

Heat oil in large skillet on medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add vegetables and garlic; cook and stir 4 to 5 min. or until crisp-tender.

Ingredients you will need

Vegetable

Garlic

Remove from heat.

Combine ricotta and basil.

Ingredients you will need

Ricotta Cheese

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.

Ingredients you will need

Shredded Cheese

Cooking Spray

Vegetable

Parmesan

Pasta

Ricotta Cheese

Sauce

Equipment you will use

Baking Pan

Bake 1 hour or until heated through, uncovering for the last 5 min.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

710milliliters

chopped broccoli 3Tbsps

butter or margarine 237milliliters

shredded carrots 9

lasagna noodles, cooked 2Tbsps

flour 79milliliters

chopped fresh basil leaves 3cloves

garlic, minced 0teaspoons

ground red pepper (cayenne)473milliliters

milk 2Tbsps

oil 118milliliters

chopped onions 118milliliters

KRAFT Grated Parmesan Cheese 227grams

pkg. POLLY-O Pizza Shreds 4 Cheese Blend, divided 1

red bell pepper, chopped 473milliliters

POLLY-O Original Ricotta Cheese

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Mazzei Fonterutoli Chianti Classico. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 32 dollars per bottle.