Main dishes

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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mandymoon83

posted:3/4/2013

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

a cook

posted:1/8/2013

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.

Mariah_01

posted:10/24/2012

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 :)

ijiboo

posted:1/13/2012

Used steamable frozen veggies. Still great!

pazsmommy

posted:10/22/2011

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.

girlietrixie

posted:9/20/2011

This was delicious! A bit tedious to make but the result was very tasty. I did make extra sauce and used a 9x13 pan.

whatscookin04

posted:10/19/2010

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!

valeriejames1988

posted:8/26/2010

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.

medic2177

posted:7/4/2010

Excellent! I doubled the sauce ingredients and used no bake lasagna noodles.

lovinjesus715

posted:8/9/2009

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!