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Four-Cheese Mostaccioli Vegetable Lasagna

one 16 ounce package of frozen broccoli
6 tablespoons of butter
1 Red pepper, chopped
1/2 cup of chopped onion
2 Garlic cloves, minced
1/4 cup of flour
1/4 teaspoon of nutmeg
1/4 teaspoon of salt
2 cups of milk
2 cups (15 ounces) Ricotta cheese
1/2 cup (2 ounces) of shredded Parmesan
1/4 cup of minced fresh basil leaves
1 1/2 cups (6 ounces) shredded Mozzarella
1 cup (4 ounces) shredded Provolone
2 cups (8 ounces) mostaccioli

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 350ºF. for 40 to 45 minutes or until hot and bubbly. Makes 8 servings.

~Capital Times, June 1, 1994 Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on 1995b, .

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