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Parmesan, ricotta, provolone, hot pepper and American cheeses blend together to make this vegetarian lasagna.
Cook lasagna noodles according to package directions; drain. Lay noodles flat onto parchment or waxed paper.
Combine butter and carrots in saucepan. Cook over medium heat 8-10 minutes or until carrots are crisply tender. Add broccoli, onion, garlic and Italian seasoning. Continue cooking 4-6 minutes or until vegetables are tender. Stir in all remaining sauce ingredients; set aside.
Heat oven to 350°F.
Combine all filling ingredients in bowl; mix well. Set aside.
Spread 1 1/2 cups sauce on bottom of 13x9-inch ungreased baking dish. Top with 3 lasagna noodles, 1/3 cheese filling mixture, 1/3 sauce mixture and 6 slices American. Repeat layers 2 more times, using pepper jack cheese and ending with provolone cheese.
Cover tightly with aluminum foil; bake 35 minutes. Uncover; bake 12-15 minutes or until bubbly and cheese is melted. Sprinkle with 1/4 cup Parmesan cheese and fresh parsley. Let stand 10 minutes before cutting.
*Substitute 2 cups cottage cheese.
**Substitute 2 tablespoons dried parsley flakes.
Dietary Fiber: 3g
I loved the taste and I will make this again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3600
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
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I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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