Broccoli Lasagna Primavera with Bechamel Sauce

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.