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.
1 tablespoon olive oil
2 medium zucchini, cut lengthwise into quarters, then into 1/2-inch pieces
2 medium bell peppers (red, green or yellow), chopped into 1/2-inch pieces
Heat oven to 375 degrees F. Grease 13 x 9-inch baking dish.
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.
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.
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.
Bake for 35 to 40 minutes until golden and bubbly on the edges.
Let stand for
10 minutes before serving.
Prep Time: 20 min | Cook Time: 35 min | Servings: 12
For extra flavor, add a bay leaf to the white sauce while cooking.