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12 uncooked lasagna noodles (about 12 ounces)
3 cups frozen broccoli flowerets, thawed
3 large carrots, coarsely shredded (2 cups)
1 (14 1/2-ounce) can diced tomatoes, drained
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
3/4 cup Pesto (see recipe) or prepared Pesto
1/4 teaspoon salt
1 (15-ounce) container ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
3 tablespoons butter or stick margarine
1 clove garlic, finely chopped
3 tablespoons all-purpose flour
2 cups milk
3 cups shredded mozzarella cheese (12 ounces)


1. Cook and drain noodles as directed on package.

2. Mix broccoli, carrots, tomatoes, bell peppers, Pesto and salt. Mix ricotta cheese, Parmesan cheese, parsley and egg.

3. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until garlic is golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4. Heat oven to 350°.

5. Place 3 noodles in ungreased rectangular pan, 13 x 9 x 2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining cheese mixture. Top with 3 noodles; spread with remaining vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.

6. Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.