Vegetable Lasagna in Parmesan Cream Sauce


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


1 h 40 m {{adjustedServings}} servings
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Original recipe yields 8 servings


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  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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  1. 18 Ratings


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

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).

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 noti...