Vegetable Lasagna in Parmesan Cream Sauce recipe at Kraftfoods.com

Vegetable Lasagna in Parmesan Cream Sauce recipe at Kraftfoods.com: "Vegetable Lasagna in Parmesan Cream Sauce PrintAdd to My Recipe BoxAdd to
Shopping List Send to a FriendRate Recipe Prep Time: 40 min Total Time: 1 hr 40 min Makes: 9 servings What You Need3 Tbsp. butter or margarine 2 Tbsp. flour 1/4 tsp. salt 1/4 tsp. ground red pepper (cayenne) 2 cups milk 1/2 cup KRAFT Grated Parmesan Cheese 2 Tbsp. oil 3 cups chopped broccoli 1 cup shredded carrots 1 medium red bell pepper, chopped 1/2 cup chopped onion 3 cloves garlic, minced 2 cups POLLY-O Original Ricotta Cheese 1/3 cup chopped fresh basil leaves 9 lasagna noodles, cooked, drained 3 cups POLLY-O Pizza Shreds 4 Cheese Blend, divided Make ItPREHEAT oven to 375°F. Melt butter in medium saucepan on low heat. Stir in flour, salt and ground red pepper; cook 2 min. 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 min. Stir in Parmesan cheese; set aside.
HEAT oil in large skillet on medium-high heat. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 min. or until crisp-tender; set aside. Mix ricotta cheese and basil.
SPOON 1/4 cup of the Parmesan sauce into 12x8-inch baking dish; cover with layers of 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta cheese mixture, vegetable mixture, pizza shreds and Parmesan sauce. Top with remaining 3 noodles, remaining Parmesan sauce, remaining vegetable mixture and remaining 1 cup pizza shreds; cover.
BAKE 55 min. Uncover. Bake an additional 5 min. or until hot and bubbly."