Recipe: Lasagna Primavera with Bechamel Sauce (Betty Crocker)

LASAGNA PRIMAVERA

12 uncooked lasagna noodles
Bechamel sauce (recipe follows)
3 cups frozen broccoli flowerettes, thawed
3 large carrots, coarsely shredded
1 (14 1/2 ounce) can diced tomatoes, well drained
2 medium bell peppers, cut into 1/2 inch pieces
1 (15 ounce) container non-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
14 ounces shredded Mozzarella cheese

Heat oven to 350 degrees F.

Cook and drain noodles as directed on package. Prepare Bechamel sauce.

Cut broccoli into bite-size pieces, if necessary. Mix broccoli, carrots, tomatoes and bell peppers in large bowl.

Mix ricotta cheese, Parmesan cheese and egg in smaller 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 (in that order) 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 mozzarella cheese.

Top with remaining 4 noodles; spread with remaining vegetable mixture. Pour remaining sauce evenly over top. Sprinkle with remaining 1 1/2 cups mozzarella cheese.

Bake covered for 30 minutes. Uncover and bake about 30 minutes longer. Let stand 15 minutes before cutting.

BECHAMEL SAUCE

1/4 cup margarine or butter
4 cups milk
1 teaspoon salt
1/2 teaspoon pepper

Heat butter 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 butter. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Makes 8 servings
Source: Betty Crocker's Easy Meatless Dishes