Lasagna Primavera

• 1 1/2 tablespoons stick margarine or butter
• 1 teaspoon bottled minced garlic
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 (12-ounce) cans evaporated skim milk
• 2 tablespoons 1/3-less-fat cream cheese (about 1 ounce)
• 1 cup (4 ounces) part-skim ricotta cheese
• 1 cup (4 ounces) preshredded part-skim mozzarella, divided
• 1/2 teaspoon dried basil
• 1 large egg white
• 2 cups small broccoli florets
• 1/2 cup prepackaged shredded carrot
• 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
• Cooking spray
• 6 no-boil lasagna noodles
• 1/2 cup (2 ounces) preshredded fresh Parmesan cheese, divided

1. Preheat oven to 450u0b0.
2. Melt the margarine in a medium saucepan over medium heat. Add garlic, and saute 1 minute. Add flour and salt; cook 30 seconds, stirring with a whisk. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thick, stirring constantly. Remove from heat, and stir in the cream cheese until melted. Set aside.
3. Combine ricotta, 1/4 cup mozzarella, basil, and egg white in a bowl. Combine broccoli, carrot, and bell peppers. Spread 1/4 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce. Spoon half of ricotta mixture over noodles; top with half of vegetables. Spoon 3/4 cup sauce over vegetables; top with 1/4 cup Parmesan. Top with 2 noodles, remaining ricotta mixture, remaining vegetables, 1/4 cup Parmesan, and 2 noodles, pressing firmly. Spoon remaining sauce over noodles, spreading to cover. Cover and bake at 450u0b0 for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and sprinkle with 3/4 cup mozzarella; bake an additional 5 minutes. Let stand 5 minutes.

margarine, garlic, flour, salt, milk, cream cheese, ricotta cheese, mozzarella, basil, egg white, broccoli florets, prepackaged, red bell peppers, cooking spray, noodles, parmesan cheese

Taken from www.myrecipes.com/recipe/lasagna-primavera (may not work)