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Vegetable Lasagna in Parmesan Cream Sauce

Vegetable Lasagna in Parmesan Cream Sauce recipe
photo by:kraft
Like your lasagna cheesy? This recipe's got grated Parm, creamy and mild ricotta plus a four-cheese blend cheeses baked in. Now that's cheesy.
40 min
1 hr 40 min
9 servings
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This is our favorite vegetable lasagna recipe! So creamy and flavorful. We usually just add whatever vegetables we have on hand.
made this recipe as shown and i would make it again but with quite a few adjustments. It definately lacks in flavour. It needed much more salt and pepper to taste and i would have added more vegetables such as wild mushrooms, zucchini etc. Also, I found that in eating it the next day it became dry and lost the cheese sauce flavour and texture so next time I would double the cheese sauce recipe and serve it ladled over the top.
I made this recipie without the cayenne, made a bit extra of the sauce and added chicken. It was great. Some said it was the best lasagna they've ever had :)
Used steamable frozen veggies. Still great!
My family and I loved this lasagna. It has unbelievable flavor and is pretty easy to make. I honestly make it atleast once a week.
This was delicious! A bit tedious to make but the result was very tasty. I did make extra sauce and used a 9x13 pan.
I liked it a lot and so did my husband. I made quite a few changes, but overall it was the same recipe. I made the sauce recipe plus 50% more and that was perfect. In my sauce, I used red pepper flakes and paprika, was GREAT! Also, added salt and pepper to all the elements before putting the lasagna together, recipe didn't say to, but I knew it would be bland without. Really enjoyed it, I LOVE VEGGIE LASAGNA!
Great lasagna, my whole family loved it. Make some extra sauce though, it didn't stretch as far as I would have liked. Next time I'll 1.5x or 2x the sauce recipe.
Excellent! I doubled the sauce ingredients and used no bake lasagna noodles.
This dish is delicious! The sauce is creamy, but I found if you double the sauce mix it's too much (but that could be b/c I used an 8x11 pan). I'll only use about 3 cups milk next time. Instead of peppers I used yellow squash and I steamed all the veggies instead of frying them in oil. I didn't use basil but it doesn't taste like it's lacking anything. I also added about a cup and a half of cooked spinach to the ricotta (I used half ricotta & half cottage cheese). Very delish! Remember your salt & pepper! Crushed red pepper flakes in the parm sauce is the key!
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