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Broccoli Lasagna Primavera with Bechamel Sauce

 

Broccoli, Carrot, and Bell Pepper Lasagna Primavera with Bechamel Sauce recipe
31

Yield

12

servings

Prep

10

min

Cook

70

hrs

Ready

hrs

 

Ingredients

12 lasagna noodles
*
3 cups broccoli florets
3 large carrots
shredded
1 can tomatoes
diced
*
1 medium sweet red bell peppers
sliced
2 cups ricotta cheese
½ cup Parmesan cheese
grated
1 large eggs
3 ½ cups mozzarella cheese
shredded
*
Bechamel sauce
¼ cup butter
or margarine
4 cups milk
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper

Directions

Heat oven to 350℉ (180℃).

Cook and drain noodles as directed on package.

Prepare Bechamel Sauce.

Bechamel Sauce: Heat margarine in 2½ quart saucepan over medium heat until melted and bubbly.

Shake milk, flour, salt and pepper in tightly covered container.

Gradually stir into margarine.

Heat to boiling, stirring constantly.

Boil and stir 1 minute.

Stir in butter-flavoured sprinkles if using.

Cut broccoli flowerets into bite-size pieces if necessary.

Mix broccoli, carrots, tomatoes and bell peppers in large bowl.

Mix ricotta cheese, Parmesan cheese and egg in small bowl.

Spread 1 cup sauce in ungreased rectangular pan 13X9X2 inches; top with 4 noodles.

Spread half of the cheese mixture, one-third of the vegetable mixture and 1 cup sauce over noodles.

Sprinkle with 1 cup of the mozzarella cheese.

Top with 4 noodles; spread with remaining cheese mixture, one-third of the vegetable mixture and 1 cup sauce.

Sprinkle with 1 cup of the mozzarella cheese.

Top with remaining 4 noodles; spread with remaining vegetable mixture.

Pour remaining 1 cup sauce evenly over top.

Sprinkle with remaining 1½ cups mozzarella cheese.

Bake covered 30 minutes.

Uncover and bake about 30 minutes or until hot and bubbly.

Let stand 15 minutes before cutting.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 40928% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 414mg 17%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 14%
Sugars g
Protein 37g
Vitamin A 86% Vitamin C 51%
Calcium 28% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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