Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 2 Tbsp. flour; 1/4 tsp. ground red pepper (cayenne); 1 can (14 oz.) fat-free reduced-sodium chicken broth; 1 cup KRAFT Shredded Parmesan Cheese, divided; 2 Tbsp. KRAFT Tuscan House Italian Dressing; 4 carrots, peeled, sliced Target 2 lb For $3.00 thru 02/06; 1 pkg. (10 oz.) frozen peas, thawed; 3 cloves garlic, minced; 1 container (15 oz.) POLLY-O Original Ricotta Cheese; 9 lasagna noodles, cooked; 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Servings: persons

2 Tbsp. butter
2 Tbsp. flour
1/4 tsp. ground red pepper (cayenne)
1 can (14 oz.) fat-free reduced-sodium chicken broth
1 cup KRAFT Shredded Parmesan Cheese, divided
2 Tbsp. KRAFT Tuscan House Italian Dressing
4 carrots, peeled, sliced Target 2 lb For $3.00 thru 02/06
1 pkg. (10 oz.) frozen peas, thawed
3 cloves garlic, minced
1 container (15 oz.) POLLY-O Original Ricotta Cheese
9 lasagna noodles, cooked
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

1
Heat oven to 375F.
2
Melt butter in medium saucepan on low heat.
3
Stir in flour and pepper; cook and stir 2 min.
4
or until bubbly.
5
Gradually stir in broth; bring to boil on medium heat, stirring constantly.
6
Simmer on low heat 3 to 5 min.
7
or until thickened, stirring constantly.
8
Stir in 3/4 cup Parmesan.
9
Heat dressing in large skillet on medium-high heat.
10
Add carrots; cook and stir 4 min.
11
Stir in peas and garlic; cook 1 min.
12
or until carrots are crisp-tender, stirring occasionally.
13
Set aside.
14
Mix ricotta and remaining Parmesan until blended.
15
Spread 1/4 cup of the Parmesan sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
16
Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup mozzarella and 1/3 of the remaining Parmesan sauce; repeat layers.
17
Top with remaining noodles, Parmesan sauce, vegetable mixture and mozzarella; cover.
18
Bake 40 min.
19
or until heated through, uncovering for the last 10 min.
20
Let stand 10 min.
21
before cutting to serve.

1453

kcal

Calories

Fat

194

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 12 ingredients. The key ingredients include: 2 Tbsp. butter, 2 Tbsp. flour, 1/4 tsp. ground red pepper (cayenne), 1 can (14 oz.) fat-free reduced-sodium chicken broth, and more.

Yes, 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.

Vegetable Lasagna

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