*  Exported from  MasterCook  *

                            Lasagna Primavera

Recipe By     :  Source:  Betty Crocker's Easy Meatless Dishes #137
Serving Size  : 8    Preparation Time :0:00
Categories    : Italian                          Pasta
                Theme Week                       Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Ingredients:
  12                    uncooked lasagna noodles
   3      cups          frozen broccoli flowerets -- thawed
   3      large         carrots -- coarsely shredded
                         -- (2 cups)
   1      can           diced tomatoes -- well drained
                         -- (14-1/2 oz.)
   1      medium        red bell pepper -- cut into 1/2 inch
                         -- pieces
   1      medium        green bell pepper -- cut into 1/2 inch
                         -- pieces
   2      cups          ricotta cheese -- reduced-fat
     1/2  cup           Parmesan cheese -- grated
   1      medium        egg
   3 1/2  cups          mozzarella cheese -- shredded (14 oz.)

 **  Bechamel Sauce  **
1/4 cup butter, or margarine
4 cups milk
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 teaspoon butter-flavored sprinkles, if desired

Directions
Heat oven to 350 Degrees F.  Cook and drain noodles as directed on 
package.  Prepare Bechamel Sauce.

Bechamel Sauce:
Heat margarine in 2-1/2 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 1-1/2 cups mozzarella cheese.

Bake covered 30 minutes.  Uncover and bake about 30 minutes or until hot 
and bubbly.  Let stand 15 minutes before cutting.

8 Servings



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NOTES : Prep 1:45  Serves 8 Source:  Betty Crocker's Easy Meatless
Dishes 
       March 1998 #137
       
       Diet Exchanges 3 starch, 3 proteins 2 vegetables 2 fat
       
       Time Saver:
       You can substitute 4 cups prepared Alfredo sauce for the Bechamel 
       Sauce.
       
       This is a Tried and True Recipe It is EXCELLENT a 10 out of 10.  
       It's a company or family dish.