Four-Cheese Mostaccioli Vegetable Lasagna

Four-Cheese Mostaccioli Vegetable Lasagna

prep time

minutes
cook time

minute
servings
8

Ingredients

















Cooking Instructions

1

Heat oven to 350°F. Thaw frozen vegetables and drain well. Chop coarsely. Set aside.


2

Microwave butter in 1-1/2 quart bowl on high for 1 1/2 minutes or until melted. Stir in red 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.**


3

In separate bowl, combine ricotta, parmesan and basil. In an additional bowl, combine mozzarella and provolone.


4

Arrange half the mostaccioli in a single layer in bottom of 8x12-inch baking dish. Top with 1/2 of the white sauce mixture, all of the ricotta mixture, all of the vegetable mixture and 1/2 of the mozzarella mixture; press down lightly. Top with remaining mostaccioli in single layer, remaining white sauce, and remaining mozzarella mixture. Bake for 40-45 minutes or until hot and bubbly. Let stand 10 minutes before serving.


*TIP: To make the white sauce on the top of the stove: Melt butter in medium sauce pan. Stir in red pepper, onion and garlic. Sauté for 4-5 minutes. Blend flour, nutmeg and salt into the mixture and cook 2 minutes, stirring. Gradually add milk and cook, stirring, over low to medium heat, until the mixture is thick and comes to the boiling point. Remove from heat.


Ingredients

















Cooking Instructions

1

Heat oven to 350°F. Thaw frozen vegetables and drain well. Chop coarsely. Set aside.


2

Microwave butter in 1-1/2 quart bowl on high for 1 1/2 minutes or until melted. Stir in red 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.**


3

In separate bowl, combine ricotta, parmesan and basil. In an additional bowl, combine mozzarella and provolone.


4

Arrange half the mostaccioli in a single layer in bottom of 8x12-inch baking dish. Top with 1/2 of the white sauce mixture, all of the ricotta mixture, all of the vegetable mixture and 1/2 of the mozzarella mixture; press down lightly. Top with remaining mostaccioli in single layer, remaining white sauce, and remaining mozzarella mixture. Bake for 40-45 minutes or until hot and bubbly. Let stand 10 minutes before serving.


*TIP: To make the white sauce on the top of the stove: Melt butter in medium sauce pan. Stir in red pepper, onion and garlic. Sauté for 4-5 minutes. Blend flour, nutmeg and salt into the mixture and cook 2 minutes, stirring. Gradually add milk and cook, stirring, over low to medium heat, until the mixture is thick and comes to the boiling point. Remove from heat.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next