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1
Melt butter in saucepan on low heat.
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2
Stir in flour and seasonings.
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3
Cook 2 minutes or until bubbly.
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4
Gradually stir in milk until smooth.
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5
Stirring constantly, cook on medium heat until mixture boils and thickens.
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6
Reduce heat to low, simmer 3 to 5 minutes.
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7
Stir in cheese.
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8
Cook and stir broccoli, carrots, red pepper, onion and garlic in oil in large skillet on medium-high heat 4 to 5 minutes or until tender-crisp.
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9
Mix ricotta cheese and basil.
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10
Spoon 1/4 cup (60 ml) of the parmesan cheese sauce into 12 inch x 8 inch baking dish.
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11
Top with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup (225 ml) of the pizza shreds and 1/3 parmesan cheese sauce.
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12
Repeat layers.
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13
Top with remaining 3 noodles, remaining 1/3 of the parmesan cheese sauce and vegetable mixture and 1 cup (225 ml) pizza shreds.
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14
Sprinkle with parmesan cheese, if desired.
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15
Cover.
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16
Bake at 375 degrees (200 C.) for 55 minutes.
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17
Uncover, bake an additional 5 minutes or until hot and bubbly.
