Ingredients
4 lasagna noodles, cooked and drained2 medium carrots, grated1 small zucchini, grated1 small sweet red pepper, diced1/2 cup chopped fresh mushrooms1 garlic clove, minced2 tablespoons olive oil1/4 cup butter, cubed1/4 cup all-purpose flour2 cups whole milk1/4 cup grated Parmesan cheese2 tablespoons minced fresh basil or 2 teaspoons dried basil1/4 teaspoon onion salt1/4 teaspoon garlic powder3/4 cup ricotta cheese1 large egg, lightly beaten1 teaspoon Italian seasoning2/3 cup shredded mozzarella cheese
Preparation
Cut 3 noodles widthwise in half. Cut remaining noodle widthwise into thirds. In a skillet, saute the carrots, zucchini, red pepper, mushrooms and garlic in oil until tender; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Parmesan cheese, basil, onion salt and garlic powder. In a bowl, combine the ricotta, egg, cheese and seasoning.
Spread 1/4 cup white sauce in an ungreased 7x5x1-1/2-in. (3 cup) baking dish. Cover bottom of dish with 2 large noodle pieces and one small piece. Layer with 1/3 cup mozzarella cheese, 1/2 cup white sauce, half of the vegetables and half of the ricotta cheese mixture. Repeat layers once, starting with the noodles. Top with remaining noodles and sauce.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 5 minutes before cutting.
