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!
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Servings: 12
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:
- Combine all ingredients in a medium mixing bowl; set aside until ready to use.
For vegetable layer:
- Heat 2 Tbsp. olive oil in a large skillet; add veggies and saute until tender-crisp.
- Set aside until ready to use.
For sauce:
- Combine butter & garlic in a medium saucepan; heat over low heat until butter is completely melted.
- Stir in flour, stirring constantly.
- Gradually add in milk.
- Cook over medium heat until thickened, stirring constantly.
- Add Parmesan cheese, oregano, salt, and pepper and stir until smooth.
To assemble lasagna:
- Spread a thin layer of sauce on the bottom of a greased 9x13 inch baking pan.
- Top with a single layer of noodles, 1/2 of ricotta mixture, 1/3 of vegetable mixture, and 1/2 of sauce.
- Repeat.
- Top second sauce layer with remaining vegetables, 1 c. shredded mozzarella, 1/2 c. shredded parmesan, and 1/2 tsp. dried oregano.
- Cover with foil; bake at 375 degrees for 1 hour.