Served as main course. Vegetarian dish.

12 uncooked Lasagna Noodles

3 cups frozen Broccoli Flowerets, thawed

3 large Carrots, coarsely shredded (2 cups)

1 can diced Tomatoes, well drained (14-1/2 oz.)

1 medium Red Bell Pepper, cut into 1/2 inch pieces

1 medium Green Bell Pepper, cut into 1/2 inch pieces

2 cups Ricotta Cheese, reduced fat

1/2 cup Parmesan Cheese, grated

1 medium Egg

3 1/2 cups Mozzarella Cheese, shredded (14 oz.)

Bechamel Sauce

1/4 cup Butter, or Margarine

4 cups Milk

1/2 cup All purpose Flour

1 teaspoon Salt

1/2 teaspoon Pepper

4 teaspoon Butter-flavored sprinkles, if desired

Heat oven to 350 Degrees F. Cook and drain noodles as directed on package. Prepare Bechamel Sauce. Bechamel Sauce:- Heat margarine in 2-1/2 quart saucepan over medium heat until melted and bubbly. Shake milk, flour, salt and pepper in tightly covered container. Gradually stir into margarine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in butter-flavored sprinkles if using. Cut broccoli flowerets into bite-size pieces if necessary. Mix broccoli, carrots, tomatoes and bell peppers in large bowl. Mix ricotta cheese, Parmesan cheese and egg in small bowl. Spread 1 cup sauce in ungreased rectangular pan 13 X 9 X 2 inches; top with 4 noodles. Spread half of the cheese mixture, one-third of the vegetable mixture and 1 cup sauce over noodles. Sprinkle with 1 cup of the mozzarella cheese. Top with 4 noodles; spread with remaining cheese mixture, one-third of the vegetable mixture and 1 cup sauce. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining 4 noodles; spread with remaining vegetable mixture. Pour remaining 1 cup sauce evenly over top. Sprinkle with remaining 1-1/2 cups mozzarella cheese. Bake covered 30 minutes. Uncover and bake about 30 minutes or until hot and bubbly. Let stand 15 minutes before cutting.

Serves: 8

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