Veggie Lasanga

Rachel Ward

John will even eat this, so you know it's good.

12 uncooked noodles
3 c. frozen broccoli, thawed (I just used steamed fresh broccoli)
3 large carrots, shredded (2 c.)
1 can diced tomatoes, drained
1 med red bell pepper, sliced
1 med. Green bell pepper, sliced
¾ c. Pesto
¼ tsp salt
1 c. grated parmesan
¼ c. chopped fresh parsley (about half that dried)
1 large egg
3 tbsp butter
1 clove garlic
3 tbsp flour
2 c. milk
4 c. shredded mozzarella

Cook and drain noodles. Mix broccoli, carrots, tomatoes, bell peppers, Pesto and salt. Mix parmesan, parsley, 2 c. mozzarella and egg. Melt butter in 2 qt. saucepan. Cook garlic in butter about 2 minutes, stirring frequently until garlic is golden. Stir in flour, cook until bubbly; remove from heat. Stir in milk, heat to boiling, stirring constantly. Boil and stir 1 minute. Heat oven to 350. Place 3 noodles in ungreased 9x13 pan. Spread half of the cheese mixture over noodles. Top with 3 noodles; spread with half the veggies. Sprinkle with 1 c. mozzarella. Top with 3 noodles, spread with remaining cheese mixture. Top with 3 noodles; spread with remaining veggies. Pour sauce evenly over top. (I like to top this with 3 more noodles, but it doesn’t call for that). Spread with remaining mozzarella. Bake uncovered 35-40 minutes. Let stand 10 min. before cutting.