Chunky Veggie Lasagna

I love pasta and this lasagna was so delicious. I found the recipe (and photo) here.

12 lasagna noodles (I used the no cook kind to save time, but would prefer - and suggest - using whole wheat)

2 cups frozen broccoli flowerets, thawed (or fresh broccoli, chopped)

3 large carrots, shredded (2 cups)

1 can diced tomatoes, drained (or diced fresh tomatoes)

1 med red bell pepper, cut into thin strips

1 med green bell pepper, also cut

3/4 cup pesto

1/4 tsp salt

1 container ricotta cheese (or low-fat/fat-free cottage cheese)

1/2 c grated parmesan

1/4 c fresh chopped parsley

1 large egg

3 tablespoons butter (Use real butter, not margarine. It's much better for you, trust me.)

1 clove garlic

3 tbs flour

2 c milk

3 c shredded mozzarella (this is a lot of cheese. only use cheese on the top layer for a healthier version)

1. Mix broccoli, carrots, tomatoes, bell peppers, pesto and salt.

2. In a separate bowl mix ricotta, parmesan, parsley, and egg

3. Melt butter in 2qt saucepan over medium. cook garlic in butter until golden (4 min). stir in flour. stir constantly over med heat until mixture is smooth and bubbly; remove from heat. stir in milk. heat to boiling, stir constantly. boil and stir one minute.

4. Heat oven to 350

5. place 3 noodles in ungreased rectangular pan. spread half cheese mixture over noodles. top with noodles and spread with veggies. sprinkle with one cup mozzarella. top with 3 noodles; spread with remaining cheese mixture. top with 3 noodles and spread with veggies. pour sauce evenly over top and sprinkle with remaining cheese

6. bake uncovered 35 to 40 minutes or until golden. let stand 10 min before cutting.