Vegetable Lasagna

READY IN: 1hr 15mins
Recipe by CountryLady

This is such a tasty and versatile vegetable dish! You can vary the type of peppers if they are out of season & expensive, you can add chopped spinach or sliced mushrooms. You can eliminate the wine & increase the amount of milk or broth if you choose.I use whole wheat lasagna to make it even healthier!

Top Review by Trisha Teabo

very good. no complaints.

Ingredients Nutrition

Directions

  1. Pasta: Cook lasagna noodles, according to package directions, until el dente; drain & dry well on a clean tea towel or paper towels and set aside.
  2. Veggies: Heat oil in a large pan over medium heat, saute onions& peppers until limp (about 10 minutes); stir in thyme, remove from heat& set aside.
  3. Bechamel Sauce: Melt butter in a heavy saucepan & stir in flour; Gradually whisk in milk, broth, wine, salt& pepper.
  4. Cook over medium heat, stirring constantly, until smooth & thickened; remove from heat, add nutmeg & 1/2 cup of the grated Parmesan, stir & set aside.
  5. Assembly: Grease a 9 x 9 inch baking dish& assemble in this order: layer of noodles;layer 1/2 of the chopped tomatoes; layer of noodles;layer 1/2 of the pepper mixture; layer 1/2 of the Mozzarella; layer of noodles; layer rest of the diced tomatoes; layer of noodles; the rest of the pepper mixture; the rest of the mozzarella.
  6. Spread the Bechamel sauce over the top& sprinkle with the remaining Parmesan.
  7. Bake, uncovered, at 375F for 45 minutes; tent with foil & let stand for 15 minutes before cutting.

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