Super-Cheesy Vegetable Lasagna

• 1/4 cup butter
• 1 onion, chopped
• 1/2 lb. fresh mushrooms, sliced
• 2 zucchini, shredded
• 1 red pepper, chopped
• 4 cloves garlic, minced
• 1/4 cup flour
• 2-1/2 cups milk
• 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
• 1 pkg. (8 oz.) KRAFT Finely Shredded Italian* Five Cheese Blend, divided
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
• 1/4 cup chopped fresh basil
• 9 lasagna noodles, cooked

1. Heat oven to 375 degrees F.
2. Melt butter in large skillet on medium-high heat.
3. Add onions; cook and stir 3 min.
4. Add mushrooms, zucchini and garlic; cook and stir 6 min.
5. or until vegetables are crisp-tender.
6. Add flour; cook and stir 2 min.
7. Gradually stir in milk.
8. Bring to boil, stirring frequently.
9. Remove from heat.
10. Stir in broccoli, 1 cup shredded cheese and Parmesan.
11. Mix ricotta and basil.
12. Place 3 lasagna noodles on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half the ricotta mixture and 2 cups vegetable mixture.
13. Cover with 3 noodles, remaining ricotta mixture and 2 cups vegetable mixture.
14. Top with remaining noodles and vegetable mixture; cover.
15. Bake 35 to 40 min.
16. or until heated through.
17. Top with remaining shredded cheese; bake, uncovered, 5 min.
18. or until melted.
19. Let stand 10 min.
20. before serving.

butter, onion, fresh mushrooms, zucchini, red pepper, garlic, flour, milk, broccoli, italian, parmesan cheese, ricotta cheese, fresh basil, lasagna noodles

Taken from www.kraftrecipes.com/recipes/super-cheesy-vegetable-lasagna-181474.aspx (may not work)