Four-cheese mostaccioli lasagna

From the kitchen of Krista Klinkner of Genoa, Wisconsin


1 package (16 ounces) frozen broccoli, carrots, cauliflower blend vegetables
6 tablespoons butter
1 red pepper, chopped
1/2 cup onion, chopped
2 cloves garlic, minced
1/4 cup flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups milk
2 cups (16 ounces) ricotta cheese
1/2 cup Parmesan cheese, shredded
1 cup provolone cheese
3 cups cooked mostaccioli (1 1/2 cups dry, uncooked)

Preheat oven to 350 degrees. Spray an 8-by-12 pan with non-stick cooking spray or olive oil.
Thaw frozen veggies and drain well. Chop coarsely. Microwave butter in 1 1/2 quart bowl on high until melted. Stir in red pepper, onion and garlic. Microwave 3-4 minutes. Blend in flour, nutmeg and salt. Microwave 30 seconds. Stir in milk. Microwave for 5-7 minutes or until the mixture just boils and is thick. Stir every 2 minutes. In a separate bowl, combine ricotta, Parmesan and basil. In another bowl, mix mozzarella and provolone cheese. Arrange half the mostaccioli in a single layer in baking pan. Top with half of the white sauce, all ricotta mix, all veggies and half the mozzarella cheese and provolone cheese. Press down, top with remaining mostaccioli, sauce and mozzarella/provolone blend. Bake 40-45 minutes. Cover for first half hour, then uncover at the end to finish.


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