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Creamy Vegetable Lasagna

Our Test Kitchen created this recipe for this creamy herbed vegetable lasagna. It's also a great option for a vegetarian main dish.

2-3 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

4 lasagna noodles, cooked and drained
2 medium carrots, grated
1 small zucchini, grated
1 small sweet red pepper, diced
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 tablespoons olive oil
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
3/4 cup ricotta cheese
1 egg, lightly beaten
1 teaspoon Italian seasoning
2/3 cup shredded mozzarella cheese

Directions

Cut 3 noodles widthwise in half. Cut remaining noodle widthwise into
thirds. In a skillet, saute the carrots, zucchini, red pepper,
mushrooms and garlic in oil until tender; set aside. In a saucepan,
melt butter. Stir in flour until smooth; gradually add the milk.

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Creamy Vegetable Lasagna (continued)

Directions (continued)

Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add the Parmesan cheese, basil, onion salt and garlic powder. In a
bowl, combine the ricotta, egg, cheese and seasoning.
Spread 1/4 cup white sauce in an ungreased 7-in. x 5-in. x 1-1/2-in.
(3 cup) baking dish. Cover bottom of dish with 2 large noodle pieces
and one small piece. Layer with 1/3 cup mozzarella cheese, 1/2 cup
white sauce, half of the vegetables and half of the ricotta cheese
mixture. Repeat layers once, starting with the noodles. Top with
remaining noodles and sauce.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes
longer or until heated through. Let stand for 5 minutes before
cutting. Yield: 2-3 servings.

Nutrition Facts: 1 serving (1 piece) equals 724 calories, 45 g fat (23 g saturated fat), 184 mg cholesterol, 717 mg sodium, 52 g carbohydrate, 4 g fiber, 29 g protein.