Creamy Vegetable Lasagna with Parmesan Sauce

What You Need

8 x 12 baking dish

cookie sheet

cooking spray

3 Tbs butter or margarine

2 Tbs flour

1/4 tsp salt

1/4 tsp ground red pepper (cayenne)

2 cups 2% milk

3\4  cup shredded Parmesan Cheese

2 Tbs extra virgin olive oil

3 cups chopped broccoli

1 cup shredded carrots

1/2 medium red bell pepper, chopped

1/2 medium green bell pepper, chopped

1 medium chopped onion

 3 cloves garlic, minced

2 cups traditional ricotta cheese

1/3 cup chopped fresh basil leaves

9 lasagna noodles

3 Tbs water

3 Tbs plain bread crumbs

2 tbs butter or margarine

3 cups fresh mozzarella and shredded provolone cheese combined and divided

I absolutely Love Love Love vegetables, pasta and cheese; so combined I'm in Heaven.  I never ever cook and drain my lasagna noodles, if you are compelled to go through the extra process of cooking and draining and carefully picking them up with out them tearing apart, you are more than welcome to do this step.  Trust me, it's not needed, I add one small step at the very end of the process and VOILA tender cooked noodles.

All of the veggies that I add have a good flavor combination together and I love the bright colors, however you can add practically any vegetables that you would like.  I personally would like to add mushrooms and a little squash, however screaming of wrong doing would prevail if a mushroom made it onto some of my children's plates; so, I'll save them for another day.

Also, I love to use fresh vegetables, herbs, and cheese; don't be afraid to use these yummy ingredients.  It doesn't take too much time to cut up by yourself, or if you prefer; make it truly a family meal and have the hubby and kids help out.  BUT,  and I mean a BIG BUT, you don't have to use fresh.  Frozen or steamed veggies will work just fine, ANY type of Italian Blend of cheese will work amazingly well, minced onion and dried herbs will be excellent, if you don't have 2% milk, go wild and use whole or 1%.  However, I don't recommend skim milk, the sauce won't thicken very well. 

One tip that  use, is to cut my veggies up beforehand, label, and throw into a freezer bag.  It's not even necessary to thaw, just measure out and toss into your recipe.  Vitamins and nutrients are still maintained and preparation time is cut down.

Make It

PREHEAT oven to 375°F. Melt butter in medium saucepan on low heat. Stir in flour, salt and ground red pepper; cook 2 min. or until bubbly, stirring frequently. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 min. Stir in Parmesan cheese; set aside.    



HEAT oil in large skillet on medium-high heat. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 min. or until crisp-tender; set aside. Mix ricotta cheese and basil.

MIX together Ricotta cheese and chopped basil.

Chop up and mix together Mozarella and Provolone cheeses.

SPOON 1/4 cup of the Parmesan sauce into 12x8-inch baking dish; cover with layers of 3 of the noodles, 1/3 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the mozarella cheese mixture and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta cheese mixture, vegetable mixture, mozarella cheese mixture and Parmesan sauce. Top with remaining 3 noodles, remaining Parmesan sauce, remaining vegetable mixture and remaining 1 cup mozarella cheese mixture; sprinkle bread crumbs over top, melt the remaining butter over top.  Here is my BIG secret to tender noodles, pour the 3 tbs of water around the edges of the baking dish, it will not effect the creaminess at all!!

Cover the dish.

I always bake my casseroles on a cookie sheet, it helps to protect the bottom of the casserole if you have an oven prone to over cooking and it protects the bottom of your oven from the casseroles bubbling over.

BAKE 55 min. Uncover. Bake an additional 5 min. or until hot and bubbly.  ENJOY!