Vegetable Lasagna in Parmesan Cream Sauce
| Yield: | 8 Servings |
| Categories: |
| 3 | tb | Butter or margarine |
| 2 | tb | Flour |
| 1/4 | ts | Ground red pepper |
| 1/4 | ts | Salt |
| 2 | c | Milk |
| 1/2 | c | POLLY-O All Natural Grated Parmesan Cheese |
| 3 | c | Chopped broccoli* |
| 1 | c | Shredded carrots |
| 1 | Red pepper strips; chopped | |
| 1/2 | c | Chopped onion |
| 3 | Cloves garlic; minced | |
| 2 | tb | Olive oil |
| 2 | c | POLLY-O All Natural Whole Milk Ricotta Cheese |
| 1/3 | c | Chopped Fresh basil leaves |
| 2 1/2 | c | Parmesan Cheese Sauce; divided |
| 9 | Lasagna noodles | |
| 3 | c | POLLY-O Pizza Shreds 4 Cheese Blend; divided |
| 1/4 | c | POLLY-O All Natural Grated Parmesan Cheese; optional |
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