Creamy Vegetable Lasagna

Creamy Vegetable Lasagna

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tbs olive oil

  • 2

    med zucchini cut into qtrs.then into ½ inch pieces

  • 2

    med bell peppers chopped into ½ inch pieces

  • 2

    garlic cloves finely chopped

  • ½

    tsp salt, divided

  • ½

    tsp black pepper, divided

  • cup flour

  • 2

    cans evaporated milk, divided

  • 1

    jar prepared marinara sauce, divided

  • 1

    pkg no boil lasagna

  • cups shredded mozzarella cheese, divided

  • ½

    cup grated parmesan cheese

Directions

Preheat oven to 375○.Grease 13x9 inch baking dish.Heat oil in large skillet over med high heat. Add zucchini and peppers; cook, stirring frequently, until soft, for about 8 minutes. Add garlic, cook for an additional 2 minutes.Season with 1/4 tsp each salt and pepper. Remove from heat. Meanwhile, whisk together flour 1/4 cup evaporated milk and remaining salt and pepper in medium saucepan until smooth. Whisk in remaining evaporated milk. Heat over medium heat, stirring frequently, until mixture comes to a boil.Reduce heat; simmer for 3 minutes or until thickened. Stir 2 cups of milk mixture into cooked vegetables reserve remaining milk mixture. Spread 1/2 cup marinara sauce over bottom of the prepared baking dish. Top with 3 noodles. Top with half of the vegetable mixture. Top with 3 noodles. Spread 1 cup marinara sauce and sprinkle with 3/4 cup mozzarella cheese. Layer 3 noodles remaining vegetables and remaining 3 noodles. Top with remaining marinara sauce, reserved milk mixture, remaining 3/4 cup mozzarella cheese and Parmesan cheese. Bake for 35 to 45 minutes until golden and bubbly on the edges. Let stand for 10 minutes .


Nutrition

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