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  • Four Cheese Mostaccioli Vegetable Lasagna

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    Four Cheese Mostaccioli Vegetable Lasagna
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 pkt (16 ounces) frzn broccoli, cauliflower and carrot blend
    • 6 Tbsp. Butter
    • 1 x Red pepper, minced
    • 1/2 c. Minced onion
    • 2 x Garlic cloves, chopped
    • 1/4 c. Flour
    • 1/4 tsp Nutmeg
    • 1/4 tsp Salt
    • 2 c. Lowfat milk
    • 2 c. (15 ounces) Ricotta cheese
    • 1/2 c. (2 ounces) shredded Parmesan cheese
    • 1/4 c. Chopped fresh basil leaves or possibly 1 tsp. dry
    • 1 1/2 c. (6 ounces) shredded Mozzarella cheese
    • 1 c. (4 ounces) shredded Provolone or possibly Baby Swiss cheese
    • 2 c. (8 ounces) mostaccioli noodles, cooked and liquid removed

    Directions

    1. Thaw frzn vegetables and drain well. Chop coarsely and set aside.
    2. Microwave butter in 1 1/2 qt bowl on HIGH (100 percent power) 1 1/2 min or possibly till melted. Stir in pepper, onion and garlic; microwave 3 to 4 min or possibly till pepper and onion are tender. Blend in flour, nutmeg and salt; microwave 30 seconds. Stir in lowfat milk; microwave 5 to 7 min or possibly till mix just boils and is thickened, stirring every 2 min. Combine Ricotta cheese, Parmesan cheese and basil. Combine Mozzarella and Provolone cheeses.
    3. Arrange half of the noodles in a single layer in bottom of 12x8-inch baking dish. Top with half of the white sauce mix, all of the Ricotta mix, all of the vegetable mix and half of the Mozzarella cheese mix; press down lightly. Top with remaining noodles in single layer, remaining white sauce and remaining Mozzarella cheese mix. Bake at 350 degrees for 40 to 45 min or possibly till warm and bubbly.
    4. Makes 8 servings.

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