Lasagna primavera

 
                             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
 
 
 
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 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.