Vegetable Lasagna in Parmesan Cream Sauce Recipe -

Vegetable Lasagna in Parmesan Cream Sauce

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"A delicious, satisfying recipe that the whole family will enjoy."

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Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    1 hr

    1 hr 40 mins


  1. Melt butter in saucepan on low heat. Stir in flour and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low, simmer 3 to 5 minutes. Stir in cheese. Cook and stir broccoli, carrots, red pepper, onion and garlic in oil in large skillet on medium-high heat 4 to 5 minutes or until tender-crisp.
  2. Mix ricotta cheese and basil.
  3. Spoon 1/4 cup of the Parmesan cream sauce into 12x8-inch baking dish. Top with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan cream sauce. Repeat layers. Top with remaining 3 noodles, remaining 1/3 of the Parmesan cream sauce and vegetable mixture and 1 cup pizza shreds. Sprinkle with parmesan cheese, if desired. Cover.
  4. Bake at 375 degrees F for 55 minutes. Uncover. Bake an additional 5 minutes or until hot and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This recipe is delicious; however, 1/3 cup of basil is too much for my taste. Next time I will use less.

Most Helpful Critical Review
Dec 02, 2006

If anyone can tell me what I did wrong, please do. I followed the directions and the ingredients except dried herbs for fresh; shredded Parm for grated; green pepper for red. The FLAVOR was very good. The TEXTURE was awful. I didn't get the point of making the Parm sauce when using two cups of ricotta and three cups shredded cheese. I'm wondering how this would work with more Parm sauce, which was tasty, and less other cheese. When I took the cover off (which the recipe doesn't tell you to use but which is assumed by later instructions to 'uncover'), the edges appeared to be bubbling in oil that I believe came from the cheddar in the shredded cheese. The bottom layer of noodles was not quite done. The texture, I think from the ricotta, was grainy. BTW, I measured out all of the ingredients before beginning the preparation, so I could focus on the recipe directions. From the time I started until I put the dish in the over was one hour and forty minutes.


18 Ratings

Nov 01, 2004

Excellent! I double the sauce (and this works with skim milk if that's a concern) and add a bunch of extra veggies (julienne carrots, squash, & zucchini with a box of frozen chopped spinach).

Jan 25, 2004

This recipe was just what I was looking for. I'm a bit tired of red sauce. I used cottage cheese instead of the ricotta and mozzarella instead of 4 cheese blend and it was de-lish. I did notice that a food processor really helped!

Oct 26, 2005

Oh My God!!!! This was fantastic, and the great thing is, you can really put in whatever vegetables you like. I added spinach to it and it was sooooooo good. It didn't take that long to assemble wither, and you can put it together and cook it the next night. Highly recommend. The only thing is next time, I would double the ingredients for the sauce, becuase I really had to scrape the pan to have enough.

Jan 25, 2004

This was very good. I love the white sauce for a change. I used 1 1/2 tsp. dried basil in place of fresh and small curd cottage cheese instead of ricotta.

Mar 02, 2006

Very good! I made several changes that made it really delicious. For one, I added 8oz of baby bella mushrooms to the veggie mix, as well as some leftover spinach I chopped up. Note that you will need a pretty large skillet to cook all veggies in! I also added about 3/4 of a cup of prepared marinara sauce to the cheese mixture, which added a lot of flavor. I think the recipe requires more salt than called for, but maybe that's because I used different brands of cheese. I added a fair amount of S&P to both the veggies and the ricotta mixture before assembling. Finally, I sliced some fresh tomatoes and added those on top of the lasagna before the final sprinkling of cheese. Yummy!

Jan 23, 2006

I cheated and prepared this recipe using no-cook lasagna and frozen veggies. Still this tasted like something I had spent all day slaving over. This is a rich and creamy comfort food my family will have again and again.


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