Total Time
1hr 35mins
Prep 45 mins
Cook 50 mins

I substitute the dairy products with as many soy-based products as I can find in my grocery store, and it turns out great!

Ingredients Nutrition

Directions

  1. Cook noodles 4 at a time in a large pot of boiling, salted water, for 6 minutes. Gently stir noodles frequently to prevent sticking. Gently remove noodles from pot to prevent tearing, and rinse with cold water. (A time-saving alternative is to use pre-cooked or no-boil noodles.).
  2. In a large bowl, mix vegetable mixture ingredients.
  3. In a medium bowl, mix cheese mixture ingredients.
  4. Heat oven to 350°F.
  5. Melt butter in 2-quart saucepan over medium heat. Add garlic, cook until garlic becomes golden, stirring frequently. Add flour 1 tablespoon at a time, whisk until blended, cook until smooth and bubbly. Continue whisking and gradually add milk. Heat to boiling, whisking constantly. Boil and whisk 1 minute. Remove from heat.
  6. Layer ingredients in ungreased rectangular pan (13 in X 9 in X 2 in) in the following sequence.
  7. 3 noodles.
  8. Half of the cheese mixture.
  9. 3 noodles.
  10. Half of the vegetable mixture.
  11. Half of the mozzarella.
  12. 3 noodles.
  13. Remaining cheese mixture.
  14. 3 noodles.
  15. Remaining vegetable mixture.
  16. All of the white sauce.
  17. Remaining mozzarella.
  18. Place pan on a cookie sheet (to protect oven from boil over) and bake uncovered 35 to 40 minutes, or until hot in center and bubbling. Let stand for 10 minutes before cutting.

Reviews

(1)
Most Helpful

I subbed ricotta for tofu. This is a very good recipe. I liked it even more the following day.

AlexJohnston July 21, 2011

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