Simply Delicious Personal Chef Service

_layer_s of sauteed fresh broccoli, carrots, red peppers, onion and garlic in a creamy Paremsan cheese sauce

3 Tbls butter
2 Tbls flour
¼ tsp salt
¼ tsp cayenne pepper
2 C milk, lowfat 1%
½ C Parmesan cheese, grated
2 Tbls olive oil, extra virgin
3 C broccoli, fresh & chopped
1 C carrot, shredded
1 med red bell pepper, chopped
½ C onion, chopped
3 lrg garlic cloves, minced
2 C Ricotta cheese, lowfat
1/3 C basil leaf, fresh & chopped
9 lasagna noodles, cooked & drained
3 C 4-cheese blend

Melt butter in a medium saucepan on low heat. Stir in flour, salt and cayenne pepper; cook 2 minutes or until bubbly, stirring frequently. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 minutes. Stir in Parmesan cheese; set aside.

Heat oil in large skillet on medium-high heat. Add broccoli, carrots, bell pepper, onion and garlic; cook and stir 4-5 minutes or until crisp-tender; set aside. Mix Ricotta cheese and basil in a small bowl.

Spoon ¼ cup of the Parmesan sauce into 12x8” baking dish; cover with _layer_s of 3 of the noodles, ½ of the Ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the 4-cheese blend and 1/3 of the remaining Parmesan sauce. Repeat _layer_s. Top with remaining 3 noodles and any remaining ingredients; top with 1 cup of the 4-cheese blend.

Bake, covered, in preheated 375-degree oven for 55 minutes; uncover and bake an additional 5 minutes, or until top is golden brown and bubbly.

Serves 9


(adapted recipe from www.KraftFoods.com )