Vegetable Lasagna in Cream Sauce Recipe

Name: Vegetable Lasagna in Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp (45 ml). butter or margarine; 2 Tbsp (30 ml). flour; 1/4 tsp (1 ml). ground red pepper; 1/4 tsp (1 ml). salt; 2 cups (475 ml) milk; 1/2 cup (125 ml) grated parmesan cheese; 3 cups (700 ml) chopped broccoli; 1 cup (225 ml) shredded carrots; 1 red pepper, chopped; 1/2 cup (125 ml) chopped onion; 3 cloves minced garlic; 2 Tbsp (30 ml). olive oil; 2 cups (475 ml) whole milk ricotta cheese; 1/3 cup (80 ml) chopped frash basil leaves; 2-1/2 cups (600 ml) parmesan cheese sauce, divided; 9 lasagna noodles; 3 cups (700 ml) Pizza Shreds 4 Cheese Blend, divided; 1/4 cup (60 ml) grated parmesan cheese, optional

Servings: persons

3 Tbsp (45 ml). butter or margarine
2 Tbsp (30 ml). flour
1/4 tsp (1 ml). ground red pepper
1/4 tsp (1 ml). salt
2 cups (475 ml) milk
1/2 cup (125 ml) grated parmesan cheese
3 cups (700 ml) chopped broccoli
1 cup (225 ml) shredded carrots
1 red pepper, chopped
1/2 cup (125 ml) chopped onion
3 cloves minced garlic
2 Tbsp (30 ml). olive oil
2 cups (475 ml) whole milk ricotta cheese
1/3 cup (80 ml) chopped frash basil leaves
2-1/2 cups (600 ml) parmesan cheese sauce, divided
9 lasagna noodles
3 cups (700 ml) Pizza Shreds 4 Cheese Blend, divided
1/4 cup (60 ml) grated parmesan cheese, optional

1
Melt butter in saucepan on low heat.
2
Stir in flour and seasonings.
3
Cook 2 minutes or until bubbly.
4
Gradually stir in milk until smooth.
5
Stirring constantly, cook on medium heat until mixture boils and thickens.
6
Reduce heat to low, simmer 3 to 5 minutes.
7
Stir in cheese.
8
Cook and stir broccoli, carrots, red pepper, onion and garlic in oil in large skillet on medium-high heat 4 to 5 minutes or until tender-crisp.
9
Mix ricotta cheese and basil.
10
Spoon 1/4 cup (60 ml) of the parmesan cheese sauce into 12 inch x 8 inch baking dish.
11
Top with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup (225 ml) of the pizza shreds and 1/3 parmesan cheese sauce.
12
Repeat layers.
13
Top with remaining 3 noodles, remaining 1/3 of the parmesan cheese sauce and vegetable mixture and 1 cup (225 ml) pizza shreds.
14
Sprinkle with parmesan cheese, if desired.
15
Cover.
16
Bake at 375 degrees (200 C.) for 55 minutes.
17
Uncover, bake an additional 5 minutes or until hot and bubbly.

1903

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 Tbsp (45 ml). butter or margarine, 2 Tbsp (30 ml). flour, 1/4 tsp (1 ml). ground red pepper, 1/4 tsp (1 ml). salt, and more.

Yes, Vegetable Lasagna in Cream Sauce 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.

That's it — enjoy your meal!

Vegetable Lasagna in Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions