Veggie Lasagna in Parmesan Cream Sauce - Kraft Recipes Top
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Veggie Lasagna in Parmesan Cream Sauce

Prep Time
Total Time

9 servings

Learn how to make this cheesy Veggie Lasagna in Parmesan Cream Sauce! Combine grated Parm, creamy ricotta and a four-cheese blend in this tasty dish.

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Make It

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  • Heat oven to 375°F.
  • Melt butter in medium saucepan on low heat. Stir in flour and ground red pepper; cook 2 min. or until hot and bubbly, stirring frequently. Gradually stir in milk; cook on medium heat until mixture boils and thickens, stirring constantly. Simmer on medium-low heat 3 min., stirring constantly. Remove from heat. Stir in Parmesan.
  • Heat oil in large skillet on medium-high heat. Add vegetables and garlic; cook and stir 4 to 5 min. or until crisp-tender. Remove from heat. Combine ricotta and basil.
  • Spread 1/4 cup Parmesan sauce onto bottom of 12x8-inch baking dish sprayed with cooking spray. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta mixture, vegetable mixture, shredded cheese and Parmesan sauce. Top with layers of remaining noodles, Parmesan sauce, vegetable mixture and shredded cheese; cover.
  • Bake 1 hour or until heated through, uncovering for the last 5 min.

Serving Suggestion

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


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.


  • 9 servings

Nutritional Information

Serving Size 9 servings
Calories 400
Total fat 24g
Saturated fat 13g
Cholesterol 65mg
Sodium 460mg
Carbohydrate 26g
Dietary fiber 3g
Sugars 8g
Protein 20g
% Daily Value
Vitamin A 70 %DV
Vitamin C 40 %DV
Calcium 50 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Delish and Creamy This is a dish one can easily tweak to their specific taste and it comes out perfect. I used black ground pepper as my family doesn't like things to spicy. To make the sauce just a little creamier I added about 3 oz. of cream cheese. I also added mushrooms as my family likes them as well. Lastly, because I didn't have fresh garlic I added the minced jar type. The only suggestion I have is to add salt to your specific taste whether it be table salt, sea salt or seasoned salt. Otherwise it can be a bit bland. This was a big hit in my household and I will definitely make it again. Thanks for sharing!
Date published: 2017-03-02
Rated 4 out of 5 by from I read the other comments about this recipe but decided not to follow their advice on making more... 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.
Date published: 2006-05-14
Rated 4 out of 5 by from I liked it a lot and so did my husband. 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!
Date published: 2010-10-20
Rated 5 out of 5 by from This dish is delicious! 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!
Date published: 2009-08-09
Rated 3 out of 5 by from made this recipe as shown and i would make it again but with quite a few adjustments. 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.
Date published: 2013-01-08
Rated 3 out of 5 by from I love vegetable lasagna but for me this turned out a little too basily tasting. I love vegetable lasagna but for me this turned out a little too basily tasting. I think i really could have put less basil then what was called for. The sauce came out too thick and didn't make hardly anything. Good thing i bought RAGU alfredo sauce which made it saucier. I used spinach instead of broccoli. My guests said they loved it and went back for more..but for my taste it wasn't that flavorful and you really don't need a whole red bell pepper unless you love them that much. Overall it was ok
Date published: 2007-01-24
Rated 5 out of 5 by from Very delicious! Very delicious! My family love this recipe. I double up on the sauce though since we like a lot of it.
Date published: 2008-03-06
Rated 5 out of 5 by from This lasagna was so good. 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.
Date published: 2006-05-08
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