Chunky Vegetable Lasagna Recipe

Name: Chunky Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 uncooked lasagna noodles; 3 cups broccoli florets; 3 large carrots, coarsely shredded (~ 2 cups); diced tomato, drained; 1 medium red bell pepper, cut into thin strips; 1 medium green bell pepper, cut into thin strips; 3/4 cup pesto sauce; 1/4 teaspoon salt; 15 ounces ricotta cheese; 1/2 cup grated parmesan cheese; 1/4 cup chopped fresh parsley; 1 large egg; 3 tablespoons butter; 1 garlic clove, finely chopped; 3 tablespoons all-purpose flour; 2 cups milk; 3 cups shredded mozzarella cheese (~12 ounces)

Servings: persons

12 uncooked lasagna noodles
3 cups broccoli florets
3 large carrots, coarsely shredded (~ 2 cups)
diced tomato, drained
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
3/4 cup pesto sauce
1/4 teaspoon salt
15 ounces ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
3 tablespoons butter
1 garlic clove, finely chopped
3 tablespoons all-purpose flour
2 cups milk
3 cups shredded mozzarella cheese (~12 ounces)

1
Cook and drain noodles as directed on package.
2
Mix brocolli, carrots, tomatoes, bell peppers, pesto and salt in a bowl.
3
Mix ricotta, Parmesan, parsley and egg in a separate bowl.
4
Melt butter in 2-quart saucepan over low to medium heat. Cook garlic in butter about 2 minutes, stirring frequently until garlic is golden and fragrant. Stir in flour. Cook over heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly for one minute.
5
Heat over to 350F.
6
Place 3 noodles in an ungreased rectangular pan (13x9x2). Spread half of the ricotta mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkly with 1 cup of mozarella cheesse. Top with 3 noodles; spread with remaining ricotta mixture. Top with 3 noodles; spread with remaining vegetable mixture.
7
Pour the butter/milk/flour sauce evenly over the top and sprinkle with the remaining mozarella cheese.

1963

kcal

Calories

Fat

276

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 uncooked lasagna noodles, 3 cups broccoli florets, 3 large carrots, coarsely shredded (~ 2 cups), diced tomato, drained, and more.

Yes, Chunky Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chunky Vegetable Lasagna

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