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Creamy Vegetable Lasagna

This Creamy Vegetable Lasagna is loaded with fresh summer veggies, three types of cheese, and the most delicious cream sauce! A delicious alternative to traditional lasagna....and perfect for summer!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Author Cathy Trochelman

Ingredients

Cheese Layer:

  • 1 container 15 oz. Simple Truth ricotta cheese
  • 2 c. shredded mozzarella cheese
  • 1/2 tsp. salt
  • 1 tsp. oregano
  • 1/2 tsp. pepper

Vegetable Layer:

  • 2-3 c. broccoli florets
  • 1 c. matchstick carrots
  • 1 c. bell pepper chopped
  • 1 zucchini chopped
  • 1 yellow squash chopped
  • 1/2 c. red onion diced

Sauce:

  • 8 Tbsp. Simple Truth butter
  • 6 garlic cloves minced
  • 1/4 c. flour
  • 4 c. Simple Truth milk
  • 8 oz. Sartori Shredded Parmesan cheese
  • 2 tsp. dried oregano
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 package no-boil lasagna noodles *note: you will not use the entire package
  • 1 c. shredded mozzarella cheese
  • 1/2 c. Sartori Shredded Parmesan cheese
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil

Instructions

For cheese layer:

  1. Combine all ingredients in a medium mixing bowl; set aside until ready to use.

For vegetable layer:

  1. Heat 2 Tbsp. olive oil in a large skillet; add veggies and saute until tender-crisp.
  2. Set aside until ready to use.

For sauce:

  1. Combine butter & garlic in a medium saucepan; heat over low heat until butter is completely melted.
  2. Stir in flour, stirring constantly.
  3. Gradually add in milk.
  4. Cook over medium heat until thickened, stirring constantly.
  5. Add Parmesan cheese, oregano, salt, and pepper and stir until smooth.

To assemble lasagna:

  1. Spread a thin layer of sauce on the bottom of a greased 9x13 inch baking pan.
  2. Top with a single layer of noodles, 1/2 of ricotta mixture, 1/3 of vegetable mixture, and 1/2 of sauce.
  3. Repeat.
  4. Top second sauce layer with remaining vegetables, 1 c. shredded mozzarella, 1/2 c. shredded parmesan, and 1/2 tsp. dried oregano.
  5. Cover with foil; bake at 375 degrees for 1 hour.