Four-Cheese Mostaccioli Vegetable Lasagna

Ready in 1 hour

Top-ranked recipe named "Four-Cheese Mostaccioli Vegetable Lasagna"

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Try this Four-Cheese Mostaccioli Vegetable Lasagna recipe, or contribute your own. "Cheese" and "Italian" are two of the tags cooks chose for Four-Cheese Mostaccioli Vegetable Lasagna.


Ingredients

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1/4 ts Salt
1/4 ts Nutmeg
2 c milk
1/4 c Flour
6 tb Butter
2 Garlic; minced
1/2 c Parmesan; (2 ounces) shredded
2 c mostaccioli; (8 ounces)
1/2 c Onions; chopped
2 c Ricotta cheese; (15 ounces)
1 16-oz package frozen broccoli
1/4 c fresh basil leaves; Minced
1 1/2 c ; (6 ounces) shredded
1 c ; (4 ounces) shredded
1 Red pepper; chopped

Original recipe makes 1

Servings  

Preparation

~Capital Times, June 1, 1994 Thaw frozen vegetables and drain well. Chop coarsely and set aside. Microwave butter in 1 1/2 quart bowl on HIGH (100 percent power) 1 1/2 minutes or until melted. Stir in pepper, onion and garlic; microwave 3 to 4 minutes or until pepper and onion are tender. Blend in flour, nutmeg and salt; microwave 30 seconds. Stir in milk; microwave 5 to 7 minutes or until mixture just boils and is thickened, stirring every 2 minutes. Combine Ricotta cheese, Parmesan cheese and basil. Combine Mozzarella and Provolone cheeses. Arrange half of the noodles in a single layer in bottom of 12x8-inch baking dish. Top with half of the white sauce mixture, all of the Ricotta mixture, all of the vegetable mixture and half of the Mozzarella cheese mixture; press down lightly. Top with remaining noodles in single layer, remaining white sauce and remaining Mozzarella cheese mixture. Bake at 350 degrees for 40 to 45 minutes or until hot and bubbly. Makes 8 servings. Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on 1995b, .

Calories Per Serving: 1921 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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