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1
Heat oven to 350F (180C).
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2
Cook and drain noodles as directed on package.
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3
Prepare Bechamel Sauce.
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4
Bechamel Sauce: Heat margarine in 2 1/2 quart saucepan over medium heat until melted and bubbly.
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5
Shake milk, flour, salt and pepper in tightly covered container.
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6
Gradually stir into margarine.
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7
Heat to boiling, stirring constantly.
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8
Boil and stir 1 minute.
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9
Stir in butter-flavoured sprinkles if using.
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10
Cut broccoli flowerets into bite-size pieces if necessary.
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11
Mix broccoli, carrots, tomatoes and bell peppers in large bowl.
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12
Mix ricotta cheese, Parmesan cheese and egg in small bowl.
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13
Spread 1 cup sauce in ungreased rectangular pan 13X9X2 inches; top with 4 noodles.
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14
Spread half of the cheese mixture, one-third of the vegetable mixture and 1 cup sauce over noodles.
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15
Sprinkle with 1 cup of the mozzarella cheese.
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16
Top with 4 noodles; spread with remaining cheese mixture, one-third of the vegetable mixture and 1 cup sauce.
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17
Sprinkle with 1 cup of the mozzarella cheese.
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18
Top with remaining 4 noodles; spread with remaining vegetable mixture.
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19
Pour remaining 1 cup sauce evenly over top.
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20
Sprinkle with remaining 1 1/2 cups mozzarella cheese.
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21
Bake covered 30 minutes.
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22
Uncover and bake about 30 minutes or until hot and bubbly.
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23
Let stand 15 minutes before cutting.
