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Vegetable Lasagna

SUBMITTED BY: Taste of Home Test Kitchen 

"Our Test Kitchen created this recipe for this creamy herbed vegetable lasagna. It's also a great option for a vegetarian main dish."
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RECIPE RATING:
This recipe has been rated 12 times with an average star rating of 4.3
Read Reviews (11)
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS

  • 4 lasagna noodles, cooked and drained
  • 2 medium carrots, grated
  • 1 small zucchini, grated
  • 1 small sweet red pepper, diced
  • 1/2 cup chopped fresh mushrooms
  • 1 garlic clove, minced
  • 2 tablespoons olive or vegetable oil
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh basil
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic powder
  • 3/4 cup ricotta cheese
  • 1 egg, lightly beaten
  • 1 teaspoon Italian seasoning
  • 2/3 cup shredded mozzarella cheese

DIRECTIONS

  1. Cut 3 noodles widthwise in half. Cut remaining noodle widthwise into thirds. In a skillet, saute the carrots, zucchini, red pepper, mushrooms and garlic in oil until tender; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Parmesan cheese, basil, onion salt and garlic powder. In a bowl, combine the ricotta, egg, cheese and seasoning.
  2. Spread 1/4 cup white sauce in an ungreased 7-in. x 5-in. x 1-1/2-in. (3 cup) baking dish. Cover bottom of dish with 2 large noodle pieces and one small piece. Layer with 1/3 cup mozzarella cheese, 1/2 cup white sauce, half of the vegetables and half of the ricotta cheese mixture. Repeat layers once, starting with the noodles. Top with remaining noodles and sauce.
  3. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 5 minutes before cutting.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on nov. 30, 2006 by Gwenyth 
This is a very colorful, delectable dish that has been a recent favorite to serve guests in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on nov. 2, 2007 by Amber Pitts 
VERY tasty! I changed it a bit though. I doubled the recipie except for the white sauce. I did... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed on jun. 8, 2007 by TCHNCOLORCUPCAKE 
Don't double the recipe. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on jun. 24, 2007 by MOIRAKOSKEY 
Delicious recipe- don't skip the red pepper, that really makes a nice difference. I made the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on apr. 26, 2007 by KRZEWINY 
WONDERFUL!! The herb sauce is amazing and I plan on using it for other recipes. I altered the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed on jun. 18, 2008 by tatergirl 
It's okay. There are much better vegetable lasagna recipies than this one. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on dec. 10, 2008 by Jason 
Tried this while searching for lower sodium, lower cholesterol meals for my mom. Likewise the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on oct. 15, 2008 by Kathy D. 
Everyone loved this recipe. I used 8 noodles and cottage cheese instead of ricotta and used my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on sep. 22, 2007 by Honeyhair 
This was the best vegetable lasagna I made yet. I did add more vegetables to it. I added... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on jun. 12, 2009 by James 
It was great. MORE

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