Veggie Lasagna in Parmesan Cream Sauce

Ingredients

• 3 cups broccoli chopped
• 3 Tbsp butter 
• 1 cup carrots shredded
• 9  lasagna noodles cooked
• 2 Tbsp flour 
• 0.3 cup basil leaves fresh chopped
• 3 cloves garlic minced
• 0.3 tsp ground pepper red (cayenne)
• 2 cups milk 
• 2 Tbsp oil 
• 0.5 cup onions chopped
• 0.5 cup parmesan cheese grated kraft
• 8 oz polly-o pizza shreds 4 cheese blend divided
• 1  bell pepper red chopped
• 2 cups polly-o original ricotta cheese 

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

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