Vegetarian Lasagna

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1/4 tsp. cayenne pepper
• 1-3/4 cups 25%-less-sodium chicken broth
• 1 cup Kraft 100% Parmesan Shredded Cheese, divided
• 2 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 4 carrots, peeled, thinly sliced King Sooper's 1 lb For $0.99 thru 02/09
• 3 cups frozen peas, thawed
• 3 cloves garlic, minced
• 1 container (475 g) part-skim ricotta cheese
• 9 lasagna noodles, cooked
• 2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese

1. Heat oven to 375F.
2. Melt butter in medium saucepan on low heat.
3. Stir in flour and pepper; cook and stir 2 min.
4. or until bubbly.
5. Gradually stir in broth; bring to boil on medium heat, stirring constantly.
6. Simmer on low heat 3 to 5 min.
7. or until thickened, stirring constantly.
8. Stir in 3/4 cup Parmesan.
9. Heat dressing in large skillet on medium-high heat.
10. Add carrots; cook and stir 4 min.
11. Stir in peas and garlic; cook 1 min.
12. or until carrots are crisp-tender, stirring occasionally.
13. Set aside.
14. Mix ricotta and remaining Parmesan until blended.
15. Spread 1/4 cup of the Parmesan sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
16. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup mozzarella and 1/3 of the remaining Parmesan sauce; repeat layers.
17. Top with remaining noodles, Parmesan sauce, vegetable mixture and mozzarella; cover.
18. Bake 40 min.
19. or until heated through, uncovering for the last 10 min.
20. Let stand 10 min.
21. before cutting to serve.

butter, flour, cayenne pepper, cheese, italian dressing, carrots, frozen peas, garlic, ricotta cheese, lasagna noodles, philadelphia

Taken from www.kraftrecipes.com/recipes/vegetarian-lasagna-168628.aspx (may not work)