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–+ servings

Chunky Vegetable Lasagna

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 12 uncooked lasagna noodles
  • 3 cups small fresh broccoli florets
  • 3 large carrots coarsely shredded (2 cups)
  • 1 can 14.5 oz diced tomatoes, drained
  • 1 medium red bell pepper cut into thin strips
  • 1 medium green bell pepper cut into thin strips
  • ¾ cup basil pesto
  • ¼ teaspoon salt
  • 1 container 15 oz ricotta cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • 1 egg
  • 3 tablespoons butter
  • 1 clove garlic finely chopped
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 3 cups shredded mozzarella cheese 12 oz

Instructions

  • Heat oven to 350°F.
  • Cook and drain noodles as directed on package.
  • In large bowl, mix broccoli, carrots, tomatoes, bell peppers, pesto and salt.
  • In medium bowl, mix ricotta cheese, Parmesan cheese, parsley and egg.
  • In 2-quart saucepan, melt butter over medium heat.
  • Add garlic; cook about 2 minutes, stirring frequently, until golden.
  • Stir in flour; cook over medium heat, stirring constantly, until mixture is smooth and bubbly.
  • Remove from heat.
  • Stir in milk.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Remove from heat.
  • In ungreased 13x9-inch (3-quart) glass baking dish, place 3 noodles.
  • Spread half of the cheese mixture over noodles.
  • Top with 3 noodles and half of the vegetable mixture.
  • Sprinkle with 1 cup of the mozzarella cheese.
  • Top with 3 noodles; spread with remaining cheese mixture.
  • Top with remaining 3 noodles and vegetable mixture.
  • Pour sauce evenly over top.
  • Sprinkle with remaining 2 cups mozzarella cheese.
  • Bake uncovered 35 to 40 minutes or until hot in center.
  • Let stand 10 minutes before serving.

Notes & Wine Advice

Quick Variation
Frozen broccoli florets, thawed and drained, can be substituted for the fresh broccoli.

Nutrition values

Calories: 540 kcal
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Course; Casserole / One Pot Dinner / Pasta / Vegetables