Creamy Vegetable Lasagna

By cu6t4ie

Ingredients

• 1 tbs olive oil
• 2 med zucchini cut into qtrs.then into 1/2 inch pieces
• 2 med bell peppers chopped into 1/2 inch pieces
• 2 garlic cloves finely chopped
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1/3 cup flour
• 2 cans evaporated milk, divided
• 1 jar prepared marinara sauce, divided
• 1 pkg no boil lasagna
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese

Preparation

Step 1

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 .