Lasagna Primavera

* Exported from MasterCook *

Lasagna Primavera

Recipe By : Source: Betty Crocker's Easy Meatless Dishes #137
Serving Size : 8 Preparation Time :0:00
Categories : Italian Pasta
Theme Week Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients:
12 uncooked lasagna noodles
3 cups frozen broccoli flowerets -- thawed
3 large carrots -- coarsely shredded
-- (2 cups)
1 can diced tomatoes -- well drained
-- (14-1/2 oz.)
1 medium red bell pepper -- cut into 1/2 inch
-- pieces
1 medium green bell pepper -- cut into 1/2 inch
-- pieces
2 cups ricotta cheese -- reduced-fat
1/2 cup Parmesan cheese -- grated
1 medium egg
3 1/2 cups mozzarella cheese -- shredded (14 oz.)

** Bechamel Sauce **
1/4 cup butter, or margarine
4 cups milk
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 teaspoon butter-flavored sprinkles, if desired

Directions
Heat oven to 350 Degrees F. Cook and drain noodles as directed on
package. Prepare Bechamel Sauce.

Bechamel Sauce:
Heat margarine in 2-1/2 quart saucepan over medium heat until melted and
bubbly. Shake milk, flour, salt and pepper in tightly covered
container.
Gradually stir into margarine. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Stir in butter-flavoured sprinkles if using.

Cut broccoli flowerets into bite-size pieces if necessary. Mix
broccoli,
carrots, tomatoes and bell peppers in large bowl. Mix ricotta cheese,
Parmesan cheese and egg in small bowl.

Spread 1 cup sauce in ungreased rectangular pan 13X9X2 inches; top with
4
noodles. Spread half of the cheese mixture, one-third of the vegetable
mixture and 1 cup sauce over noodles. Sprinkle with 1 cup of the
mozzarella cheese. Top with 4 noodles; spread with remaining cheese
mixture, one-third of the vegetable mixture and 1 cup sauce. Sprinkle
with 1 cup of the mozzarella cheese. Top with remaining 4 noodles;
spread
with remaining vegetable mixture. Pour remaining 1 cup sauce evenly
over
top. Sprinkle with remaining 1-1/2 cups mozzarella cheese.

Bake covered 30 minutes. Uncover and bake about 30 minutes or until hot
and bubbly. Let stand 15 minutes before cutting.

8 Servings



- - - - - - - - - - - - - - - - - -

NOTES : Prep 1:45 Serves 8 Source: Betty Crocker's Easy Meatless
Dishes
March 1998 #137

Diet Exchanges 3 starch, 3 proteins 2 vegetables 2 fat

Time Saver:
You can substitute 4 cups prepared Alfredo sauce for the Bechamel
Sauce.

This is a Tried and True Recipe It is EXCELLENT a 10 out of 10.
It's a company or family dish.