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Creamy Vegetable Lasagna

 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 King Arthur Unbleached 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,

2 of 2

Creamy Vegetable Lasagna (continued)

Directions (continued)

  • melt butter. Stir in flour until smooth; gradually add the milk.
  • 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.
Nutritional 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.