Vegetable Lasagna in Parmesan Cream Sauce


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Nothing hits the spot quite like the layers of lasagna.

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  • 3 Tbs. butter or margarine
  • 2 Tbs. flour
  • 1/4 tsp. ground red pepper
  • 1/4 tsp. salt
  • 2 C. milk
  • 1/2 C. natural grated parmesan cheese
  • 3 C. chopped broccoli
  • 1 C. shredded carrots
  • 1 red pepper, chopped
  • 1/2 C. chopped onion
  • 3 cloves garlic, minced
  • 2 Tbs. olive oil
  • 2 C. natural whole milk ricotta cheese
  • 1/3 C. chopped fresh basil leaves
  • 9 lasagna noodles
  • 3 C. Pizza Shreds 4-Cheese Blend, divided

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Melt butter in saucepan on low heat. Stir in flour and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low, simmer 3 to 5 minutes. Stir in cheese. Cook and stir broccoli, carrots, red pepper, onion and garlic in oil in large skillet on medium-high heat 4 to 5 minutes or until tender-crisp. Mix ricotta cheese and basil. Spoon 1/4 C. of the Parmesan cream sauce into 12x8" baking dish. Top with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 C. of the pizza shreds and 1/3 of the remaining Parmesan cream sauce. Repeat layers. Top with remaining 3 noodles, remaining 1/3 of the Parmesan cream sauce and vegetable mixture and 1 C. pizza shreds. Sprinkle with Parmesan cheese, if desired. Cover. Bake at 375 degrees for 55 minutes. Uncover. Bake an additional 5 minutes or until hot and bubbly.

Yield: 8 servings

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