Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large red pepper, seeded & cut into 1 x 1/2 inch pieces; 1 large green pepper, seeded & cut into 1 x 1/2 inch pieces; 1 large yellow pepper, seeded & cut into 1 x 1/2 inch pieces; 1 large orange bell pepper, seeded & cut into 1 x 1/2 inch pieces; 1 large onion, chopped; 1/2 teaspoon dried thyme; 3 large tomatoes, seeded & chopped (or 1 28 oz can, very well drained); 1/3 cup butter or 1/3 cup margarine; 1/3 cup flour; 1 cup milk; 1/2 cup chicken broth; 1/2 cup dry white wine; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon nutmeg; 3/4 cup grated parmesan cheese; 1/2 lb mozzarella cheese, grated; lasagna noodle

Servings: persons

2 tablespoons vegetable oil
1 large red pepper, seeded & cut into 1 x 1/2 inch pieces
1 large green pepper, seeded & cut into 1 x 1/2 inch pieces
1 large yellow pepper, seeded & cut into 1 x 1/2 inch pieces
1 large orange bell pepper, seeded & cut into 1 x 1/2 inch pieces
1 large onion, chopped
1/2 teaspoon dried thyme
3 large tomatoes, seeded & chopped (or 1 28 oz can, very well drained)
1/3 cup butter or 1/3 cup margarine
1/3 cup flour
1 cup milk
1/2 cup chicken broth
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cup grated parmesan cheese
1/2 lb mozzarella cheese, grated
lasagna noodle

1
Pasta: Cook lasagna noodles, according to package directions, until el dente; drain & dry well on a clean tea towel or paper towels and set aside.
2
Veggies: Heat oil in a large pan over medium heat, saute onions& peppers until limp (about 10 minutes); stir in thyme, remove from heat& set aside.
3
Bechamel Sauce: Melt butter in a heavy saucepan & stir in flour; Gradually whisk in milk, broth, wine, salt& pepper.
4
Cook over medium heat, stirring constantly, until smooth & thickened; remove from heat, add nutmeg & 1/2 cup of the grated Parmesan, stir & set aside.
5
Assembly: Grease a 9 x 9 inch baking dish& assemble in this order: layer of noodles;layer 1/2 of the chopped tomatoes; layer of noodles;layer 1/2 of the pepper mixture; layer 1/2 of the Mozzarella; layer of noodles; layer rest of the diced tomatoes; layer of noodles; the rest of the pepper mixture; the rest of the mozzarella.
6
Spread the Bechamel sauce over the top& sprinkle with the remaining Parmesan.
7
Bake, uncovered, at 375F for 45 minutes; tent with foil & let stand for 15 minutes before cutting.

620

kcal

Calories

Fat

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 19 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large red pepper, seeded & cut into 1 x 1/2 inch pieces, 1 large green pepper, seeded & cut into 1 x 1/2 inch pieces, 1 large yellow pepper, seeded & cut into 1 x 1/2 inch pieces, 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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