Four-Cheese Mostaccioli Vegetable Lasagna
| Yield: | 1 Servings |
| Categories: |
| 1 | pk | (16 ounces) frozen broccoli, cauliflower and carrot blend |
| 6 | tb | Butter |
| 1 | Red pepper, chopped | |
| 1/2 | c | Chopped onion |
| 2 | Garlic cloves, minced | |
| 1/4 | c | Flour |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Salt |
| 2 | c | Milk |
| 2 | c | (15 ounces) Ricotta cheese |
| 1/2 | c | (2 ounces) shredded Parmesan cheese |
| 1/4 | c | Minced fresh basil leaves or 1 teaspoon dried |
| 1 1/2 | c | (6 ounces) shredded Mozzarella cheese |
| 1 | c | (4 ounces) shredded Provolone or Baby Swiss cheese |
| 2 | c | (8 ounces) mostaccioli noodles, cooked and drained |
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