Vegetable Lasagna

1 package frozen broccoli, cauliflower and carrot blend
2 cups ricotta cheese
1/2 cup Parmesan cheese, shredded
1 tsp dried basil
1 1/2 cups mozzarella cheese, shredded
1/2 cup provolone or Swiss cheese, shredded
6 Tbs butter or margarine
1 med red bell pepper, chopped
1/2 cup onion, chopped
2 cloves garlic, minced
1/4 cup all purpose flour
1/4 tsp nutmeg
1/4 tsp salt
2 cups milk
8 ounces lasagna noodles, cooked and drained
1) Preheat oven to 350 degrees. Thaw frozen vegetables and drain well. Chop coarsely. Set aside. Cook lasagna noodles as directed.
2) In medium bowl, combine ricotta cheese, Parmesan cheese, and basil, set aside.
3) In another bowl, combine mozzarella and provolone; set aside.
4) In medium saucepan over low heat, melt butter. Stir in bell pepper, onion and garlic, saute 3-4 minutes, or until tender. Blend in flour, nutmeg and salt.
5) Add milk, whisking constantly. Cook, stirring, about 4 minutes, until mixture just boils and is thickened.
6) In bottom of a 12 X 8 inch baking pan, arrange half the noodles in a single layer. Top with half the white saucemixture, all of the ricotta mixture, all of the vegetable mixture, and half the mozzarella cheese mixture; press down lightly. Top with remaining noodle in a single layer, remaining white sauce and remaining mozzarella cheese mixture.
7) Bake 40-45 minutes at 350 degrees, or until hot and bubbly.

Tomato Pie

1 lb prepared pizza dough
12 cup Romano cheese, grated
1/4 cup olive oil
2 cloves garlic. crushed
1 28 oz can crushed tomatoes
1 tsp onion flakes
1 tsp dried basil
2 Tbs sugar

salt and pepper (to taste)
To make sauce:
Heat olive oil. Add the crushed garlic cloves and saute, being careful not to let the garlic brown. Add tomatoes and onion flakes. Add basil, sugar and salt and pepper to taste. Simmer 45 minutes. Cool sauce thoroughly.
Roll out pizza dough in desired pan. Spread sauce on crust and sprinkle with Romano cheese.
Bake at 350 degrees for about 15-20 minutes. Serve at room temperature.