PREP: 30 minutes BAKE: 35 minutes STAND: 15 minutes OVEN: 350°F MAKES 8 servings
9 dried lasagna noodles
31⁄2 cups milk
1⁄2 cup all-purpose flour
1 teaspoon salt
1⁄2 teaspoon dry mustard
1⁄4 teaspoon ground black pepper
1⁄4 teaspoon bottled hot pepper sauce
1⁄4 cup grated Parmesan cheese
1 16-ounce package frozen cut broccoli, thawed and drained
1 cup shredded carrots (2 medium)
2 cups shredded cheddar cheese (8 ounces)
1 Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish; set aside. Cook pasta according to package directions; drain in colander. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.
2 Meanwhile, for sauce, in a medium saucepan whisk together 1 cup of the milk and the flour until smooth. Stir in the remaining 21⁄2 cups milk, salt, dry mustard, pepper, and hot pepper sauce. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in Parmesan cheese.
3 Arrange one-third of the cooked lasagna noodles in the bottom of the prepared baking dish. Top with half of the broccoli, half of the carrots, 3⁄4 cup of the cheddar cheese, and 1 cup of the sauce. Repeat layers of noodles, remaining broccoli, remaining carrots, cheese, and sauce. Top with the remaining noodles, sauce, and cheese.
4 Bake, uncovered, for 35 to 40 minutes or until heated through. Let stand for 15 minutes before serving.
PER SERVING: 325 cal., 13 g total fat (8 g sat. fat), 41 mg chol., 574 mg sodium, 35 g carb., 3 g fiber, 17 g pro.
