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Veggie Lasagna in Parmesan Cream Sauce
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Veggie Lasagna in Parmesan Cream Sauce

1 Hr(s) 40 Min(s)
40 Min(s) Prep
1 Hr(s) Cook
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.
What You Need
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9 servings
Original recipe yields 9 servings
3 Tbsp. butter or margarine
2 Tbsp. flour
1/4 tsp. ground red pepper (cayenne)
2 cups milk
1/2 cup KRAFT Grated Parmesan Cheese
2 Tbsp. oil
3 cups chopped broccoli
1 cup shredded carrot s
1 red bell pepper, chopped
1/2 cup chopped onion s
3 cloves garlic, minced
2 cups POLLY-O Original Ricotta Cheese
1/3 cup chopped fresh basil leaves
9 lasagna noodles, cooked
1 pkg. (8 oz.) POLLY-O Pizza Shreds 4 Cheese Blend, divided
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Let's Make It
1
Heat oven to 375°F.
2
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.
3
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.
4
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.
5
Bake 1 hour or until heated through, uncovering for the last 5 min.
Kitchen Tips
Tip 1
Serving Suggestion
Serve this meatless main dish with a crisp, mixed green salad.
Tip 2
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.
Nutrition
Calories
400
Calories From Fat
0
% Daily Value*
Total Fat 24g
31%
Saturated Fat 13g
65%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 460mg
20%
Total Carbohydrates 26g
9%
Dietary Fibers 3g
11%
Sugars 8g
16%
Protein 20g
40%
Vitamin A
70%
Vitamin C
40%
Calcium
50%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
9 servings
* 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.
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