Vegetable Lasagna in Parmesan Cream Sauce

Vegetable Lasagna in Parmesan Cream Sauce recipe

photo by:kraft

This is our favorite vegetable lasagna recipe! So creamy and flavorful. We usually just add whatever vegetables we have on hand.

posted by

mandymoon83

on 3/4/2013

time

prep:

40 min

total:

1 hr 40 min

servings

total:

9 servings

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What You Need

Tbsp. butter or margarine

Tbsp. flour

1/4

tsp. salt

1/4

tsp. ground red pepper (cayenne)

cups milk

1/2

cup KRAFT Grated Parmesan Cheese

Tbsp. oil

cups chopped broccoli

cup shredded carrots

medium red bell pepper, chopped

1/2

cup chopped onion

cloves garlic, minced

cups POLLY-O Original Ricotta Cheese

1/3

cup chopped fresh basil leaves

lasagna noodles, cooked, drained

cups POLLY-O Pizza Shreds 4 Cheese Blend, divided

Make It

PREHEAT oven to 375°F. Melt butter in medium saucepan on low heat. Stir in flour, salt and ground red pepper; cook 2 min. or until bubbly, stirring frequently. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 min. Stir in Parmesan cheese; set aside.

HEAT oil in large skillet on medium-high heat. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 min. or until crisp-tender; set aside. Mix ricotta cheese and basil.

SPOON 1/4 cup of the Parmesan sauce into 12x8-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. 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.

BAKE 55 min. Uncover. Bake an additional 5 min. or until hot and bubbly.

Kraft Kitchens Tips

Serving Suggestion

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

Substitute

Substitute 2 pkg. (10 oz. 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.

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a cook

posted:6/22/2006

The meal was not that great when compared to the amount of time spent preparing it. The sauce would not thinken and it didn't have much taste to it.

Anitajafra

posted:5/16/2006

Thank you for sharing about the sauceITS was great! all loved it...I sure will make it again. Thank you for sharing ;)

jakai

posted:5/14/2006

I read the other comments about this recipe but decided not to follow their advice on making more sauce. The reason for my decision to do this was based on trying to provide my family with a more healty meal. I saw that there were more calories and cholesterol than I had anticipated. Instead of adding the veggies to a skillet with oil, I decided to steam them and I also used skim milk and reduced fat cheese, which helped me to reduce the fat and cholesterol. I must say that although I will probably never know how this dish tastes by following the original recipe, but I am sure that it can not taste better than the way I decided to make it. If you are looking to provide ypour family with low fat, low cholesterol meal, you should try this recipe but remember to reduce the fat. And believe me, the you will never know the difference and neither will your family.

Sunfiredpixie

posted:5/8/2006

This lasagna was so good. I followed fellow reviwers advice and doubled the cream sauce. And it couldn't have been better, it would have been to skimpy I hadn't doubled it. I also added spinach. The only thing I didn't really care for was the red peppers. They are great for color, but I didn't like the taste with the rest of the flavours. I will deffinetly make this again, the whole family enjoyed it. And it was fun to make.

clarkpen

posted:2/14/2006

Luckily I read the reviews before I made this the first time, so I added 50% of all ingredients for the parmesan sauce. This dish was my contribution for a dinner party and no-one could believe that this was the first time that I had made it. Several people asked me for the recipe. Recommendation - make extra sauce as I did.

a cook

posted:1/1/2006

I used recipe ready lasagna noodles and added one egg to the ricotta and the lasagna was firm and delicious. I added spinach, zucchini and yellow squash for color and added nutrition. This recipe is a keeper.

cartersmomemily

posted:11/8/2005

If you are going to make this, I would recommend doubling the sauce. Next time I make this, I am going to add chicken.

John90751

posted:7/28/2005

Another home run! At this rate people are going to think I'm a genius. What a really great meal to serve in a situation (like a business meal at home) when you aren't sure who's a veggy and who isn't. Everyone ate it like a pack of wolves!

amien47

posted:5/16/2005

This recipe was good....it does need a little extra sauce though.

mamfa12

posted:3/9/2005

I recommend doubling the amount of sauce . . . the amount the recipe calls for leaves the lasagna a little skimpy.