Chunky Vegetable Lasagna

 Chunky Vegetable Lasagna

Photo by: Sierra Smith

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Recipe by: Unknown

Yields: 8 Servings

This was such a delicious meal! It took a good amount of time to make, but it was worth it! My only suggestion would be to make the sauce closer to when you're building the lasagna in the pan. This tastes even better than the veggie lasagna from the store! This is a must make again!  

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Recipe:

Chunky Vegetable Lasagna

Yields : 8 Servings

Prep Time: 35 Min / Bake: 40 Min Stand: 10 Min

Ingredients:

·         12 uncooked lasagna noodles

·         3c frozen broccoli flowerets (from 1lb bag) thawed

·         3 large carrots, coarsely shredded (2c)

·         1 can (14.5oz) diced tomatoes, drained

·         1 medium red bell pepper, cut into thin strips

·         1 medium green bell pepper, cut into thin strips

·         ¾ cup Basil pesto or purchased basil pesto

·         ¼ tsp salt

·         1 container (15oz) ricotta cheese

·         ½ c. grated parmesan cheese

·         ¼ c. chopped fresh parsley

·         1 large egg

·         3 tbsp butter / margarine

·         1 clove garlic, finely chopped

·         3 tbsp all-purpose flour

·         2 c. milk

·         3 c. shredded mozzarella cheese (12oz)

Directions:

1.       Heat oven to 350 F.

2.       Cook and drain noodles as directed on package.

3.       In a large bowl, mix broccoli, carrots, tomatoes, bell peppers, basil pesto and salt.

4.       In medium bowl, mix ricotta cheese, parmesan cheese, parsley and egg.

5.       In a 2qt saucepan, melt butter over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until garlic is golden.

6.       Stir in flour. Cook over medium heat, stirring constantly until mixture is smooth and bubbly.

7.       Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

8.       Place 3 noodles in ungreased 13x9 inch pan. Spread half of the cheese mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture.

9.       Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining cheese mixture. Top with 3 noodles, spread with remaining vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.

10.   Bake uncovered 35-40 Minutes or until hot in center. Let stand 10 minutes before cutting.