- Portion size 4 servings
- 3 tablespoons all-purpose flour
- 1 1/2 cup 2% milk
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 4 carrots
- 2 bunches broccoli (about 1 lb/500 g)
- 1 onion chopped
- 1 cup sliced mushroom
- 1 can tomato drained (reserved juice)
- 2 tablespoons tomato paste
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 6 lasagna noodles
In small saucepan, blend flour with 1/4 cup (50 mL) of the milk until smooth. Gradually stir in remaining milk. Cook, stirring, over medium heat until thickened. Add half of the cheese, the nutmeg, and salt and pepper to taste. Cook, stirring, for 2 minutes. Place waxed paper directly on surface and set aside.
Peel and slice carrots and broccoli stalks. Break broccoli florets into bite-size pieces. In saucepan of lightly salted boiling water, cook carrots and broccoli stalks until almost tender-crisp. Add broccoli florets and cook for 3 minutes or until vegetables are tender-crisp; drain well. Gently stir in onion and mushrooms; let stand, covered, for 5 minutes. Stir in cheese sauce; set aside.
With potato masher, crush tomatoes in bowl. Stir in tomato paste and enough reserved tomato juice to make 2 cups (500 mL). Stir in basil, oregano and salt and pepper to taste.
Spoon one-third of the tomato mixture into ungreased 8-inch (2 L) square glass baking dish; arrange half of the noodles over the top. Cover with half of the vegetable mixture. Arrange remaining noodles on top; spoon in remaining vegetables. Cover with remaining tomato mixture; sprinkle with remaining cheese.
Cover with foil; bake in 350 F (180 C) oven for 30 to 35 minutes or until sauce is bubbly around edges and noodles are tender. Let stand for 5 minutes.
In small bowl, combine flour and 1/4 cup (50 mL) of the milk. In 8-cup (2 L) mixing bowl, microwave remaining milk at High for 2 minutes or until steaming. Whisk in flour mixture; microwave at High for 2 to 3 minutes or until thickened, stirring once. Stir in half of the cheese. Season with nutmeg and salt and pepper to taste. Place waxed paper directly on surface and set aside.
Peel and slice carrots and broccoli; arrange carrots around outside of large plate. Arrange broccoli stalks in ring inside carrots. Arrange broccoli florets inside stalks. Mound onion and mushrooms in centre. Sprinkle 2 tbsp (25 mL) water over; cover with vented plastic wrap and microwave at High for 4 to 5 minutes or until vegetables are tender-crisp, rotating once. Let stand for 2 minutes, drain and stir into cheese sauce.
Using potato masher, crush tomatoes in bowl. Stir in tomato paste, basil, oregano and pepper to taste. Add enough of the reserved juice, if necessary, to yield 1-3/4 cups (425 mL) sauce.
Spoon one-third of the tomato mixture into ungreased 8-inch (2 L) square glass baking dish. Add layers in this order: 3 noodles, half of the broccoli mixture, half of the remaining tomato mixture, remaining noodles, remaining broccoli mixture and remaining tomato mixture.
Cover with waxed paper; microwave at High for 15 to 20 minutes or until noodles are tender and casserole is heated through, rotating twice. Sprinkle remaining cheese over top; cover with foil and let stand for 5 minutes.