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Four Cheese Mostaccioli Vegetable Lasagna

Four Cheese Mostaccioli Vegetable LasagnaA wholesome, hearty and delicious four cheese mostaccioli pasta and vegetable casserole.

Recipe Ingredients:

1 (16-ounce) package frozen broccoli, cauliflower, and carrot blend
6 tablespoons butter
1 red pepper, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups milk
2 cups (16 ounces) Wisconsin Ricotta cheese
1/2 cup (1 1/2 ounces) Wisconsin Parmesan cheese, shredded
1/4 cup fresh basil leaves, minced, or 1 teaspoon dried basil leaves, crumbled
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 cup (4 ounces) Wisconsin Provolone cheese, shredded
3 cups mostaccioli, cooked according to package directions and drained*

Cooking Directions:

  1. Preheat the oven to 350°F (175°C).
  2. Thaw frozen vegetables and drain well. Chop coarsely. Set aside.
  3. Microwave butter in 1 1/2 quart bowl on high for 1 1/2 minutes or until melted.
  4. Stir in red pepper, onion, and garlic. Microwave 3 to 4 minutes or until pepper and onion are tender.
  5. Blend in flour, nutmeg and salt. Microwave 30 seconds.
  6. Stir in milk. Microwave 5 to 7 minutes or until mixture just boils and is thickened, stirring every 2 minutes.**
  7. In separate bowl, combine ricotta cheese, Parmesan cheese and basil.
  8. In an additional bowl, combine mozzarella and provolone cheese.
  9. Arrange half the mostaccioli in a single layer in bottom of 8 x 12 baking dish.
  10. Top with 1/2 of the white sauce mixture, all of the ricotta mixture, all of the vegetable mixture and 1/2 of the mozzarella mixture; press down lightly.
  11. Top with remaining mostaccioli in single layer, remaining white sauce, and remaining mozzarella cheese mixture.
  12. Bake for 40 to 45 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Makes 8 servings.

*1 1/2 cups dry, uncooked mostaccioli.

**Alternately, make the white sauce on the top of the stove: Melt butter in medium sauce pan. Stir in red pepper, onion and garlic. Sauté for 4 to 5 minutes. Blend flour, nutmeg and salt into the mixture and cook 2 minutes, stirring. Gradually add milk and cook, stirring, over low to medium heat, until the mixture is thick and comes to the boiling point. Remove from heat.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.