Vegetable Lasagna with Parmesan Cream Sauce

 

 

 

For the past several days, my home has been the gathering place for family as we came together to pay our last respects to my father in law. It was a comfort, in the face of sadness, to spend time together and share stories and memories. My wonderful and caring friends sent a meal one night, and another night we ordered pizza.

The day of the funeral, we gathered one last time for a dinner I prepared. I wanted something casual, yet comforting, so I made two lasagnas; one traditional with meat sauce and another, a creamy vegetable version. There were many compliments on the vegetable lasagna, so I wanted to share the recipe. It's a little time intensive, but is very much worth the effort. Serve with a simple salad and garlic bread to make a delicious, meatless dinner for your family.

 

Vegetable Lasagna with Parmesan Cream Sauce

 

3 T butter

2 T flour

1/2 tsp salt

1/4 tsp cayenne pepper

2 cups milk

1/2 cup grated Parmesan cheese

2 T oil

3 cups broccoli florets

1 cup shredded carrots

I medium bell pepper, chopped

1/2 cup chopped onion

3 cloves chopped garlic

2 cups ricotta cheese

1/3 cup fresh basil, chopped

3 cups shredded Mozerella cheese

9 lasagna noodles, boiled and drained

 

PREHEAT oven to 375°F. Melt butter in medium saucepan on low heat. Stir in flour, salt and ground red pepper; cook 2 min. or until bubbly, stirring frequently. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 min. Stir in Parmesan cheese; set aside.

HEAT oil in large skillet on medium-high heat. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 min. or until crisp-tender; set aside. Mix ricotta cheese and basil.

SPOON 1/4 cup of the Parmesan sauce into 12x8-inch baking dish; cover with layers of 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 sauce. Repeat layers of noodles, ricotta cheese mixture, vegetable mixture, pizza shreds and Parmesan sauce. Top with remaining 3 noodles, remaining Parmesan sauce, remaining vegetable mixture and remaining 1 cup pizza shreds; cover.

BAKE 55 min. Uncover. Bake an additional 5 min. or until hot and bubbly.

 

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