Vegetable Lasagna in Parmesan Cream Sauce

By zircon50

Use a large 15' x 10" baking dish

Ingredients

• 9 Tblsp. butter or margarine
• 6 Tblsp flour
• 1/2 tsp. salt
• 6 cups milk
• 1 1/2 cups grated Parmesan cheese
• 2 cups each of frozen chopped broccoli, frozen whole leaf spinach, frozen zucchini
• 2 cups shredded carrots
• 32 oz. (1 large container) plus 15 oz. (1 small container) ricotta cheese
• 1/2 cup chopped, fresh basil leaves
• 1 box lasagna noodles, cooked and drained
• 9 cups shredded Italian 4-cheese blend cheeses, divided (about 4 pkgs.)

Preparation

Step 1

Preheat oven to 375 degrees. Melt butter in a medium saucepan on Low heat. Stir in flour and salt; cook 2 mins (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 mins. Stir in Parmesan cheese.

Steam frozen vegetables for about 10 mins.

Add broccoli, carrots, spinach, zucchini to a small amount of the Parmesan cheese sauce.

In a separate bowl, mix ricotta cheese and basil together.

Spoon 1/2 cup of the Parmesan sauce into a 15" x 10" baking dish. Cover sauce with a layer of the cooked noodles.

Spread 1/3 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1/3 of the Parmesan sauce, and 1/3 of the shredded cheeses over the noodle layer.

Repeat layers of noodles, ricotta cheese mixture, vegetable mixture, Parmesan sauce and shredded cheeses.

Cover with aluminum foil. Bake for 55 mins. Uncover and bake until top is browned and bubbly.

Let lasagna rest uncovered for 10-15 mins to set.