Substitute 1 pkg. (10 oz. Each) chopped frozen broccoli, thawed, drained, for fresh broccoli. Stir into carrots, red pepper, onion and garlic after cooking.

Parmesan Cream Sauce: Melt butter in saucepan on low heat. Stir in flour and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low, simmer 3 to 5 minutes. Stir in cheese.

Vegetable Lasagna: 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.

Mix ricotta cheese and basil.

Spoon 1/4 cup of the Parmesan Cheese Sauce into 12x8-inch baking dish. Top with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan Cheese Sauce. Repeat layers. Top with remaining 3 noodles, remaining 1/3 of the Parmesan Cheese Sauce and vegetable mixture and 1 cup pizza shreds. Sprinkle with parmesan cheese, if desired. Cover.

Bake at 375°F for 55 minutes. Uncover. Bake an additional 5 minutes or until hot and bubbly.