Chunky Vegetable Lasagna
Ingredients
- 12 uncooked lasagna noodles ⓘ
- 3 cups broccoli florets ⓘ
- 3 large carrots, coarsely shredded (~ 2 cups) ⓘ
- diced tomato, drained ⓘ
- 1 medium red bell pepper, cut into thin strips
- 1 medium green bell pepper, cut into thin strips
- 3/4 cup pesto sauce ⓘ
- 1/4 teaspoon salt ⓘ
- 15 ounces ricotta cheese ⓘ
- 1/2 cup grated parmesan cheese ⓘ
- 1/4 cup chopped fresh parsley ⓘ
- 1 large egg ⓘ
- 3 tablespoons butter ⓘ
- 1 garlic clove, finely chopped ⓘ
- 3 tablespoons all-purpose flour ⓘ
- 2 cups milk ⓘ
- 3 cups shredded mozzarella cheese (~12 ounces) ⓘ
Instructions
- Cook and drain noodles as directed on package.
- Mix brocolli, carrots, tomatoes, bell peppers, pesto and salt in a bowl.
- Mix ricotta, Parmesan, parsley and egg in a separate bowl.
- Melt butter in 2-quart saucepan over low to medium heat. Cook garlic in butter about 2 minutes, stirring frequently until garlic is golden and fragrant. Stir in flour. Cook over heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly for one minute.
- Heat over to 350F.
- Place 3 noodles in an ungreased rectangular pan (13x9x2). Spread half of the ricotta mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkly with 1 cup of mozarella cheesse. Top with 3 noodles; spread with remaining ricotta mixture. Top with 3 noodles; spread with remaining vegetable mixture.
- Pour the butter/milk/flour sauce evenly over the top and sprinkle with the remaining mozarella cheese.
Nutrition & Diet Analysis (per serving)
1088
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).