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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.
Pesto:
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.
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