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Creamy Vegetable Lasagna

Creamy Vegetable Lasagna

Creamy Vegetable Lasagna is filled with colorful vegetables like red and green bell peppers and zucchini. This creamy, cheesy and easy-to-make lasagna is perfect any night of the week (and great the next day). It will soon become a family favorite.

Ingredients



Instructions

  1. Heat oven to 375 degrees F. Grease 13 x 9-inch baking dish.
  2. Heat oil in large skillet over medium-high heat. Add zucchini and peppers; cook, stirring frequently, until soft, for about 8 minutes. Add garlic; cook for an additional 2 minutes. Season with 1/4 teaspoon each salt and pepper. Remove from heat.
  3. Meanwhile, whisk together flour, 1/4 cup evaporated milk and remaining 1/4 teaspoon each of salt and black pepper in medium saucepan until smooth. Whisk in remaining evaporated milk. Heat over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat; simmer for 3 minutes or until thickened. Stir 2 cups of milk mixture into cooked vegetables; reserve remaining milk mixture.
  4. Spread 1/2 cup marinara sauce over bottom of the prepared baking dish. Top with 3 noodles. Top with half of the vegetable mixture. Top with 3 noodles. Spread 1 cup marinara sauce and sprinkle with 3/4 cup mozzarella cheese. Layer 3 noodles, remaining vegetables and remaining 3 noodles. Top with remaining marinara sauce, reserved milk mixture, remaining 3/4 cup mozzarella cheese and Parmesan cheese.
  5. Bake for 35 to 40 minutes until golden and bubbly on the edges.
  6. Let stand for 10 minutes before serving.

Preparation Time: 20 mins | Cooking Time: 35 mins | Servings: 12

For extra flavor, add a bay leaf to the white sauce while cooking.

Recipe and photograph copy of Nestlé and meals.com.

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