Vegetable Lasagna In Parmesan Cream Sauce

Preheat oven to 375 degrees F.

Melt butter in medium saucepan on low heat. Stir in flour, salt and ground red pepper; cook 2 minutes or until bubbly, stirring frequently. Gradually add milk, stirring until well blended.

Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 minutes. Stir in Parmesan cheese; set aside.

Heat oil in large skillet on medium-high heat. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 minutes or until crisp-tender; set aside. Mix ricotta cheese and basil.

Spoon 1/4 cup of the Parmesan sauce into 12x8-inch baking dish; cover with layers of 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan sauce.

Repeat layers of noodles, ricotta cheese mixture, vegetable mixture, pizza shreds and Parmesan sauce. Top with remaining 3 noodles, remaining Parmesan sauce, remaining vegetable mixture and remaining 1 cup pizza shreds; cover.

Bake 55 minutes. Uncover. Bake an additional 5 minutes or until hot and bubbly.