Hello! Ending the week with another wonderfully vegetarian dish...vegetarian lasagna!
This dish is: easy, delicious, down right comforting.
It makes a big pan of lasagna so it's perfect for meal prep or for feeding a bunch of hungry pals 😊 I really hope you give it a try - it's one of my favourites for sure!
PS - don't be scared off by the number of steps..it's simple! Chop veggies. Make cheese layer. Make sauce. Assemble. YOU CAN DO IT!
* Recipe from Lemon Tree Dwelling - thank you!
Cheesy Vegetable Lasagna
2-3 c. broccoli florets
1 c. matchstick carrots
1 c. bell pepper chopped
1 zucchini chopped
1 yellow squash chopped
1/2 c. red onion diced
8 Tbsp. Simple Truth butter
6 garlic cloves minced
1/4 c. flour
4 c. Simple Truth milk
8 oz. Sartori Shredded Parmesan cheese
2 tsp. dried oregano
1 tsp. salt
1/4 tsp. pepper
1 package no-boil lasagna noodles *note: you will not use the entire package
1 c. shredded mozzarella cheese
1/2 c. Sartori Shredded Parmesan cheese
1/2 tsp. dried oregano
1/2 tsp. dried basil
For cheese layer:
Combine all ingredients in a medium mixing bowl; set aside until ready to use.
For vegetable layer:
Heat 2 Tbsp. olive oil in a large skillet; add veggies and saute until tender-crisp.
Set aside until ready to use.
Combine butter & garlic in a medium saucepan; heat over low heat until butter is completely melted.
Stir in flour, stirring constantly.
Gradually add in milk.
Cook over medium heat until thickened, stirring constantly.
Add Parmesan cheese, oregano, salt, and pepper and stir until smooth.
To assemble lasagna:
Spread a thin layer of sauce on the bottom of a greased 9x13 inch baking pan.
Top with a single layer of noodles, 1/2 of ricotta mixture, 1/3 of vegetable mixture, and 1/2 of sauce.
Top second sauce layer with remaining vegetables, 1 c. shredded mozzarella, 1/2 c. shredded parmesan, and 1/2 tsp. dried oregano.
Cover with foil; bake at 375 degrees for 1 hour.