Four Wisconsin Cheese Mostaccioli Vegetable Lasagna

Preheat oven to 350 degrees F.

Thaw frozen vegetables and drain well. Chop coarsely. Set aside.

Microwave butter in 1-1/2 quart bowl on high for 1 1/2 minutes or until melted. Stir in red pepper, onion, and garlic. Microwave 3 to 4 minutes or until pepper and onion are tender. Blend in flour, nutmeg and salt. Microwave 30 seconds. Stir in milk. Microwave 5 to 7 minutes or until mixture just boils and is thickened, stirring every 2 minutes.**

In separate bowl, combine Wisconsin Ricotta cheese, Wisconsin Parmesan cheese and basil. In an additional bowl, combine Wisconsin Mozzarella and Wisconsin Provolone cheese.

Arrange half the mostaccioli in a single layer in bottom of 8 x 12 baking dish. Top with 1/2 of the white sauce mixture, all of the Wisconsin Ricotta mixture, all of the vegetable mixture and 1/2 of the Wisconsin Mozzarella mixture; press down lightly. Top with remaining mostaccioli in single layer, remaining white sauce, and remaining Wisconsin Mozzarella cheese mixture. Bake for 40 to 45 minutes or until hot and bubbly. Let stand 10 minutes before serving.

**Alternately, make the white sauce on the top of the stove: Melt butter in medium sauce pan. Stir in red pepper, onion and garlic. Saut 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 © 2006 Wisconsin Milk Marketing Board, Inc.