Vegetable Lasagna

Directions

1. 1
   Heat oven to 375F.
2. 2
   Melt butter in medium saucepan on low heat.
3. 3
   Stir in flour and pepper; cook and stir 2 min.
4. 4
   or until bubbly.
5. 5
   Gradually stir in broth; bring to boil on medium heat, stirring constantly.
6. 6
   Simmer on low heat 3 to 5 min.
7. 7
   or until thickened, stirring constantly.
8. 8
   Stir in 3/4 cup Parmesan.
9. 9
   Heat dressing in large skillet on medium-high heat.
10. 10
    Add carrots; cook and stir 4 min.
11. 11
    Stir in peas and garlic; cook 1 min.
12. 12
    or until carrots are crisp-tender, stirring occasionally.
13. 13
    Set aside.
14. 14
    Mix ricotta and remaining Parmesan until blended.
15. 15
    Spread 1/4 cup of the Parmesan sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
16. 16
    Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup mozzarella and 1/3 of the remaining Parmesan sauce; repeat layers.
17. 17
    Top with remaining noodles, Parmesan sauce, vegetable mixture and mozzarella; cover.
18. 18
    Bake 40 min.
19. 19
    or until heated through, uncovering for the last 10 min.
20. 20
    Let stand 10 min.
21. 21
    before cutting to serve.