Substitute 1 pkg. (10 oz. each) chopped frozen broccoli, thawed, drained, for fresh broccoli. Stir into carrots, red pepper, onion and garlic after cooking. PARMESAN Cream Sauce: Melt butter in saucepan on low heat. Stir in flour and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low, simmer 3 to 5 minutes. Stir in cheese. VEGETABLE Lasagna: Cook and stir broccoli, carrots, red pepper, onion and garlic in oil in large skillet on medium-high heat 4 to 5 minutes or until tender-crisp. MIX ricotta cheese and basil. SPOON 1/4 cup of the Parmesan Cheese Sauce into 12x8-inch baking dish. Top with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan Cheese Sauce. Repeat layers. Top with remaining 3 noodles, remaining 1/3 of the Parmesan Cheese Sauce and vegetable mixture and 1 cup pizza shreds. Sprinkle with parmesan cheese, if desired. Cover. BAKE at 375F for 55 minutes. Uncover. Bake an additional 5 minutes or until hot and bubbly. Recipe by: KRAFT WEBSITE Posted to brand-name-recipes by Meg Antczak
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 94 (46%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 33.5mg||10 %|
|Sodium 29.2mg||1 %|
|Potassium 160.2mg||4 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 22g|
|Protein 4.8g||7 %|
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Calories per serving: 203
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