Facebook0Twitter0Pinterest0 Ingredients 12 lasagna noodles 4-5 small (1 large) zucchini, thinly sliced 1 large red onion, thinly sliced 3 red bellpeppers, grilled and cut in strips 8 oz (250 g) Canadian Ricotta cheese 3 cup (750 mL) shredded Canadian Mozzarella cheese 1 cup (250 mL) grated Canadian Parmesan cheese Sauce: 3 1/2 cup (875 mL) milk, divided 1/3 cup (80 mL) butter 1/2 cup (125 mL) all-purpose flour 3 clove garlic, minced 1/2 tbsp (7 mL) fresh chopped basil OR 1/2 tsp (2 mL) dried basil salt and pepper, to taste Directions Preheat oven to 375 °F (190 °C). Cook pasta according to cooking instructions on package, until al dente. Drain the boiling water out of the pasta. Transfer the pasta into a large bowl and fill with cold water until the pasta is completely covered. Prepare the sauce in a medium saucepot. Over medium heat, bring to simmer 2 ½ cups (625 ml) milk and butter. Whisk flour into remaining 1 cup (250 ml) milk; gradually whisk into saucepot. Whisk constantly until sauce thickens. Add garlic, basil, salt and pepper. Mix well. Remove from heat and set aside. Into a greased 9 x 13-inch dish, evenly spread 1 cup (250 ml) of sauce. Cover with 4 lasagna noodles, and top with thin layers of zucchini, onion slices and bell pepper strips. Evenly distribute 1/3 of Canadian Ricotta cheese and sprinkle with 1/3 of each Mozzarella and Parmesan cheese. Starting with pasta noodles, repeat layers twice with the final top layer being vegetables, Ricotta and Parmesan Cheese only. Top with remaining sauce (approximately 2 1/2 cups / 625 mL) and sprinkle with remaining 1 cup of Mozzarella cheese. Cover loosely with foil and bake 45 minutes. Uncover and bake 5-10 minutes, until heated through and bubbly. Remove from oven and let stand 10 minutes before serving. Facebook0Twitter0Pinterest0 Found Under: Main CoursesDairyBake / RoastBoil / Simmer Leave a Review Cancel reply You must Register or Login to post a comment.