Vegetable Lasagna in Parmesan Cream Sauce

• 3 Tbsp. butter or margarine
• 2 Tbsp. flour
• 1/4 tsp. ground red pepper (cayenne)
• 2 cups milk
• 1/2 cup KRAFT Grated Parmesan Cheese
• 2 Tbsp. oil
• 3 cups chopped broccoli
• 1 cup shredded carrots Target 2 lb For $3.00 thru 02/06
• 1 red bell pepper, chopped Target 1 pkg For $2.99 thru 02/06
• 1/2 cup chopped onions
• 3 cloves garlic, minced
• 2 cups POLLY-O Original Ricotta Cheese
• 1/3 cup chopped fresh basil leaves
• 9 lasagna noodles, cooked
• 3 cups POLLY-O Pizza Shreds 4 Cheese Blend, divided

1. Heat oven to 375F.
2. Melt butter in medium saucepan on low heat.
3. Stir in flour and ground red pepper; cook 2 min.
4. or until hot and bubbly, stirring frequently.
5. Gradually stir in milk; cook on medium heat until mixture boils and thickens, stirring constantly.
6. Simmer on low heat 3 min., stirring constantly.
7. Remove from heat.
8. Stir in Parmesan.
9. Heat oil in large skillet on medium-high heat.
10. Add vegetables and garlic; cook and stir 4 to 5 min.
11. or until crisp-tender.
12. Remove from heat.
13. Combine ricotta and basil.
14. Spread 1/4 cup Parmesan sauce onto bottom of 12x8-inch baking dish sprayed with cooking spray.
15. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 1 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce.
16. Repeat layers of noodles, ricotta mixture, vegetable mixture, shredded cheese and Parmesan sauce.
17. Top with layers of remaining noodles, Parmesan sauce, vegetable mixture and shredded cheese; cover.
18. Bake 1 hour or until heated through, uncovering for the last 5 min.

butter, flour, ground red pepper, milk, parmesan cheese, oil, broccoli, carrots target, red bell pepper, onions, garlic, pollyo original ricotta cheese, fresh basil, lasagna noodles, pollyo pizza shreds

Taken from www.kraftrecipes.com/recipes/vegetable-lasagna-in-parmesan-cream-sauce-50330.aspx (may not work)