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Cheesy Vegetable Lasagna

Is there anything more comforting then lasagna? This recipe is takes a delicious twist on this classic comfort food we know & love.
Packed FULL of veggies & wrapped in a smooth cheese sauce, this cheesy vegetable lasagna is a winner. Delicious for a weeknight meal & pretty enough for entertaining, this is a dish I crave on the reg.
Don't be freaked out by the number of ingredients or steps; it's seriously easy! This easy & cheesy veggie lasagna could be what's up for dinner tonight - lucky you!
*Thanks to Lemon Tree Dwelling for this recipe - I made a few tweaks 😊
Cheesy Vegetable Lasagna (Serves: 12)
Cheese Layer:

- 1 - 15 oz. container ricotta cheese

- 2 c. shredded mozzarella cheese

- 1/2 tsp each; salt, pepper & oregano

Vegetable Layer:
- 1 head broccoli florets, chopped

- 1 cup carrots, cut into thin strips

- 1 medium bell pepper, chopped

- 1 zucchini, chopped

- 1 cup mushrooms, chopped

- 1/2 red onion, diced

- 1 Tbsp olive oil

- Salt & pepper, to taste

Cheese Sauce:

- 8 Tbsp butter

- 4 garlic cloves, minced

- 1/4 cup flour

- 4 cups 1% milk

- 1 cup shredded Parmesan cheese

- 1 cup shredded mozzarella cheese

- 1 tsp each salt & pepper

Other ingredients:

- 8 no-boil lasagna noodles

- 1 cup shredded mozzarella cheese


1. To make the cheese layer, combine all ingredients in small mixing bowl and stir to combine. Set aside.

2. To cook the vegetables, saute broccoli, carrots and onions in large frying pan with olive oil. Once they are fork tender, add in remaining vegetables and saute until they are soft. Set aside to cool.

3. To make the cheese sauce, melt butter in medium size pot over medium heat. Once melted, add in garlic and saute until fragrant. Stir in flour and cook for 2 minutes, whisking consistently. Stir in milk, 1 cup at a time, whisking to remove any lumps. Once all the milk has been added, lower heat and bring to simmer. Stir in Parmesan and mozzarella cheeses, whisking to combine. Season with salt and pepper. Once thick, cheesy & creamy, set aside.

4. Preheat oven to 375 degrees.

5. In a large 9 X 13 pan, spread a thin layer of cheese sauce over the bottom of the pan. Top with 4 lasagna noodles.

6. Spread 1/2 of the ricotta cheese mixture over the noodles. Then add 1/2 of the cooked vegetables over top. Top with 1/2 of the cheese sauce.

7. Repeat the layers again; noodles, ricotta, vegetables and cheese sauce.

8. Top lasagna with remaining 1 cup of shredded mozzarella. Cover with foil and bake for 55 minutes. Remove foil and broil on low for the last 5 minutes.

9. Serve warm and enjoy! PS - this makes GREAT left overs!

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