Chunky Vegetable Lasagna

Here’s a Clark family favorite. It takes some time to prepare, so we don’t get to make it very often, but we do like it.

Chunky Vegetable Lasagna

• 12 uncooked lasagna noodles
• 3 cups broccoli flowerets
• 3 large carrots, coarsely shredded (2 cups)
• 1 can (14 1/2 ounces) diced tomatoes, drained
• 1 medium red bell pepper, cut into thin strips
• 1 medium green bell pepper, cut into thin strips
• 3/4 cup pesto sauce
• 1/4 teaspoon salt
• 1 container (15 ounces) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg
• 1 clove garlic, finely chopped
• 3 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese (8 ounces)

1. Cook and drain noodles as directed on package.
2. Mix broccoli, carrots, tomatoes, bell peppers, pesto and and salt.
3. Mix ricotta cheese, Parmesan cheese, parsely and egg.
4. Melt margarine in 2-quart saucepan over medium heat. Cook garlic in margarine about 2 minutes, stirring frequently until garlic is tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
5. Heat oven to 350°.
6. Place 3 noodles in ungreased rectangular pan, 13 × 9 × 2 inches. Spread half of the cheese mixture over the noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining cheese mixture. Top with 3 noodles; spread with remaining vegetable mixture. Pour sauce evenly over the top. Sprinkle with remaining 1 cup mozzarella cheese.
7. Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.