Chunky Vegetable Lasagna

Ingredients -
12 Uncooked Lasagna Noodles (about 12 ounces)
3 cups Frozen Broccoli Flowerets, thawed
3 large Carrots, coarsely shredded (2 cups)
1 (14 1/2 ounces) can Diced Tomatoes, drained
1 medium Red Bell Pepper, cut into thin strips
3/4 cup Pesto (recipe below)
1/4 teaspoon Salt
1 (15 ounces) container Ricotta Cheese
1/2 cup grated Parmesan Cheese
1/4 cup chopped Parsley
1 Large Egg
3 tablespoons Margarine or Butter
1 clove Garlic, finely chopped
3 trablespoons All-Purpose Flour
2 cups Milk
2 cups (8 ounces) shredded Mozzarella Cheese

Cook and drain noodles as directed on package.

Mix broccoli, carrots, tomatoes, bell peppers, pesto and salt.

Mix ricotta cheese, Parmesan cheese, parsley and egg.

Melt margarine in 2-quart saucepan over medium heat. Cook garlic in margarine about 2 minutes, stirring frequently, until garlic is tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Heat oven to 350 degrees.

Place 3 noodles in ungreased rectanglular pan, 13x9x2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining vegetable mixture. Pour sauce evenly over the top. Sprinkle with remaining 1 cup mozarella cheese.

Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.

2 cups Firmly Packed Fresh Basil Leaves
3/4 cup Grated Parmesan Cheese
3/4 cup Olive or Vegetable Oil
3 cloves Garlic
1/4 cup Pine Nuts

Place all ingredients in blender or food processor. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.