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Vegetable Lasagna in Parmesan Cream Sauce

Vegetable Lasagna recipe

Ingredients

Instructions

  1. Preheat oven to 375 degrees F.
  2. Melt butter in medium saucepan on low heat. Stir in flour, salt and ground red pepper; cook 2 minutes or until bubbly, stirring frequently.
  3. Gradually add milk, stirring until well blended. Cook over medium heat until mixture boils and thickens, stirring constantly.
  4. Reduce heat to low; simmer 3 minutes.
  5. Stir in Parmesan cheese; set aside.
  6. Heat oil in large skillet on medium-high heat. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 minutes or until crisp-tender; set aside.
  7. Mix ricotta cheese and basil.
  8. Spoon 1/4 cup of the Parmesan sauce into 12 x 8-inch baking dish; cover with layers of 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 sauce.
  9. Repeat layers of noodles, ricotta cheese mixture, vegetable mixture, pizza shreds and Parmesan sauce. Top with remaining 3 noodles, remaining Parmesan sauce, remaining vegetable mixture and remaining 1 cup pizza shreds; cover.
  10. Bake for 55 minutes.
  11. Uncover. Bake an additional 5 minutes. or until hot and bubbly.

9 servings

Serve this meatless main dish with a crisp, mixed green salad.

Substitute 2 packages (10 ounces each) frozen chopped broccoli, thawed and drained, for the chopped fresh broccoli. Add to the cooked vegetable mixture before layering with other ingredients as directed.

Nutritional Information: Calories 450 Total fat 27 g Saturated fat 14 g Cholesterol 75 mg Sodium 610 mg Carbohydrate 28 g Dietary fiber 3 g Sugars 8 g Protein 23 g

Vitamin A 60 %DV Vitamin C 45 %DV Calcium 60 %DV Iron 8 %DV

Reprinted with permission from kraftrecipes.com.


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