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1
Cook noodles 4 at a time in a large pot of boiling, salted water, for 6 minutes.
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2
Gently stir noodles frequently to prevent sticking.
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3
Gently remove noodles from pot to prevent tearing, and rinse with cold water.
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4
(A time-saving alternative is to use pre-cooked or no-boil noodles.
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5
).
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6
In a large bowl, mix vegetable mixture ingredients.
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7
In a medium bowl, mix cheese mixture ingredients.
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8
Heat oven to 350F.
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9
Melt butter in 2-quart saucepan over medium heat.
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10
Add garlic, cook until garlic becomes golden, stirring frequently.
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11
Add flour 1 tablespoon at a time, whisk until blended, cook until smooth and bubbly.
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12
Continue whisking and gradually add milk.
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13
Heat to boiling, whisking constantly.
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14
Boil and whisk 1 minute.
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15
Remove from heat.
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16
Layer ingredients in ungreased rectangular pan (13 in X 9 in X 2 in) in the following sequence.
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17
3 noodles.
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18
Half of the cheese mixture.
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19
3 noodles.
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20
Half of the vegetable mixture.
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21
Half of the mozzarella.
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22
3 noodles.
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23
Remaining cheese mixture.
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24
3 noodles.
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25
Remaining vegetable mixture.
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26
All of the white sauce.
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27
Remaining mozzarella.
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28
Place pan on a cookie sheet (to protect oven from boil over) and bake uncovered 35 to 40 minutes, or until hot in center and bubbling.
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29
Let stand for 10 minutes before cutting.
