Parmesan Veggie Lasagna in Cream Sauce
Parmesan Veggie Lasagna in Cream Sauce

Parmesan Veggie Lasagna in Cream Sauce

Taste this delicious cheesy Parmesan Veggie Lasagna in Cream Sauce and create your new favorite dish! You'll love the flavors of creamy ricotta and four-cheese blend when you taste this veggie lasagna in cream sauce.
What You Need
Select All
3 Tbsp. butter or margarine
2 Tbsp. flour
1/4 tsp. ground red pepper (cayenne)
2 cups milk
1/2 cup KRAFT Grated Parmesan Cheese
2 Tbsp. oil
3 cups chopped broccoli
1 cup shredded carrot s
1 red bell pepper, chopped
1/2 cup chopped onion s
3 cloves garlic, minced
2 cups POLLY-O Original Ricotta Cheese
1/3 cup chopped fresh basil leaves
9 lasagna noodles, cooked
1 pkg. (8 oz.) POLLY-O Pizza Shreds 4 Cheese Blend, divided
Add To Shopping List
Let's Make It
Heat oven to 375°F.
Melt butter in medium saucepan on low heat. Stir in flour and ground red pepper; cook 2 min. or until hot and bubbly, stirring frequently. Gradually stir in milk; cook on medium heat until mixture boils and thickens, stirring constantly. Simmer on medium-low heat 3 min., stirring constantly. Remove from heat. Stir in Parmesan.
Heat oil in large skillet on medium-high heat. Add vegetables and garlic; cook and stir 4 to 5 min. or until crisp-tender. Remove from heat. Combine ricotta and basil.
Spread 1/4 cup Parmesan sauce onto bottom of 12x8-inch baking dish sprayed with cooking spray. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta mixture, vegetable mixture, shredded cheese and Parmesan sauce. Top with layers of remaining noodles, Parmesan sauce, vegetable mixture and shredded cheese; cover.
Bake 1 hour or until heated through, uncovering for the last 5 min.
Add To Shopping List
Save to List
Similar Recipes
View More
Just For You
Ratings & Reviews