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 Time30minutes
Cook Time1hour
Total Time1hour30minutes
Servings12
AuthorCathy Trochelman
Ingredients
Cheese Layer:
1container15 oz. Simple Truth ricotta cheese
2c.shredded mozzarella cheese
1/2tsp.salt
1tsp.oregano
1/2tsp.pepper
Vegetable Layer:
2-3c.broccoli florets
1c.matchstick carrots
1c.bell pepperchopped
1zucchinichopped
1yellow squashchopped
1/2c.red oniondiced
Sauce:
8Tbsp.Simple Truth butter
6garlic clovesminced
1/4c.flour
4c.Simple Truth milk
8oz.Sartori Shredded Parmesan cheese
2tsp.dried oregano
1tsp.salt
1/4tsp.pepper
1package no-boil lasagna noodles*note: you will not use the entire package
1c.shredded mozzarella cheese
1/2c.Sartori Shredded Parmesan cheese
1/2tsp.dried oregano
1/2tsp.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.