Chunky Vegetable Lasagna (made with zucchine "pasta") Recipe

• (12) 12" long x approximately 1/4" thick strips cut from large zucchini
• 3 cups broccoli flowerets
• 3 large carrots, coarsely shredded (about 2 cups)
• 1 can (14-1/2 oz) diced tomatoes, drained
• 1 each medium red and green bell pepper, cut into thin strips
• 3/4 cup prepared pesto
• 1/4 tsp salt
• 1 15 oz. container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped parsley (or 1 Tbl dried)
• 1 large egg
• 3 Tbl butter
• 1-3 cloves garlic, finely chopped
• 3 Tbl flour
• 2 cups milk
• 2 cups shredded mozzarella cheese (8 oz)

Directions