Vegetable Lasagna In Parmesan Cream Sauce - cooking recipe

Ingredients

3 tablespoons butter or 3 tablespoons margarine
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
2 cups milk
1/2 cup grated parmesan cheese
2 tablespoons oil
3 cups broccoli, chopped
1 cup carrot, shredded
1 medium red bell pepper, chopped
1/2 cup chopped onion
3 garlic cloves, minced
2 cups ricotta cheese
1/3 cup chopped fresh basil leaf
9 lasagna noodles, cooked, drained
3 cups shredded four cheese blend, divided

Preparation

Preheat oven to 375 degrees Fahrenheit.
Melt butter in medium saucepan on low heat.
Stir in flour, salt and ground red pepper; cook 2 minutes.
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 peppers, onions and garlic; cook and stir 4 to 5 minutes set aside.
Mix ricotta cheese and basil.
Spoon 1/4 cup of the Parmesan sauce into a 12 x 8-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 shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat .
Cover and bake 55 minutes; uncover.
Bake an additional 5 minutes or until hot and bubbly.