VEGETABLE LASAGNA IN PARMESAN CREAM SAUCE

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Vegetable Lasagna in Parmesan Cream Sauce image

Make and share this Vegetable Lasagna in Parmesan Cream Sauce recipe from Food.com.

Provided by lik2fish

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons butter or 3 tablespoons margarine
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
2 cups milk
1/2 cup grated parmesan cheese
2 tablespoons oil
3 cups broccoli, chopped
1 cup carrot, shredded
1 medium red bell pepper, chopped
1/2 cup chopped onion
3 garlic cloves, minced
2 cups ricotta cheese
1/3 cup chopped fresh basil leaf
9 lasagna noodles, cooked, drained
3 cups shredded four cheese blend, divided

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Melt butter in medium saucepan on low heat.
  • Stir in flour, salt and ground red pepper; cook 2 minutes.
  • Gradually add milk, stirring until well blended.
  • Cook on medium heat until mixture boils and thickens, stirring constantly.
  • Reduce heat to low; simmer 3 minutes.
  • Stir in Parmesan cheese; set aside.
  • Heat oil in large skillet on medium-high heat.
  • Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 minutes set aside.
  • Mix ricotta cheese and basil.
  • Spoon 1/4 cup of the Parmesan sauce into a 12 x 8-inch baking dish; cover with layers of 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat .
  • Cover and bake 55 minutes; uncover.
  • Bake an additional 5 minutes or until hot and bubbly.

Nutrition Facts : Calories 496.7, Fat 27.2, SaturatedFat 14.5, Cholesterol 75.8, Sodium 417.3, Carbohydrate 42.2, Fiber 3.7, Sugar 4.4, Protein 21.9

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