Chunky Vegetable Lasagna

BY YUMMLY

Chunky Vegetable Lasagna

INGREDIENTS

  • 12 uncooked lasagna noodles
  • 3 cups small fresh broccoli florets
  • 3 large carrots, coarsely shredded (2 cups)
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
  • 1 medium red bell pepper, cut into thin strips
  • 1 medium green bell pepper, cut into thin strips
  • 3/4 cup basil pesto
  • 1/4 teaspoon salt
  • 1 container (15 oz) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 egg
  • 3 tablespoons butter or margarine
  • 1 clove garlic, finely chopped
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 2 cups milk
  • 3 cups shredded mozzarella cheese (12 oz)

INSTRUCTIONS

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