Written by Jenny -
Now is the time of the year where graduation and other family celebrations, both inside and outside the house are happening. I do have a list of recipes that I keep to make for these occasions but sometimes I like to change things up a little by providing something new. This new Creamy Vegetable Lasagna recipe does the trick! It’s meatless, colorful, creamy, easy to make and delicious.
But this lasagna is not just for celebrations. It’s perfect any night of the week and it’s even better the next day. You can also change the recipe to suit the season. Try substituting red onions, yellow squash or sliced mushrooms for the zucchini or bell peppers. With summer upon us and the farmers’ markets opening soon, I look forward to varying the vegetables I use for this lasagna. As the seasons change, you can scour your local markets and use what’s growing now; your own pasta al giorno.
And with my busy family and work life, I’m often in a time-crunch. I’m sure you are too! To save time in preparing, this recipe utilizes a jarred marinara sauce and no-boil lasagna noodles. Using the no-boil noodles has been a life saver for me.
I like to provide recipes that are lighter and healthier for my family. This recipe is only 250 calories per serving, and is an excellent source of Vitamins A, C and calcium- plus a good source of fiber. Also, by using evaporated lowfat 2% milk instead of regular lowfat milk, you will have a richer and more full bodied cream sauce, with twice the calcium and protein.
Try your hand at making this dish your own, with the healthier evaporated milk and let us know your creations!
- 1 tablespoon olive oil
- 2 medium zucchini, cut lengthwise into quarters, then into 1/2-inch pieces
- 2 medium bell peppers (red, green or yellow), chopped into 1/2-inch pieces
- 2 garlic cloves, finely chopped
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/3 cup all-purpose flour
- 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
- 1 jar (26 oz.) prepared marinara sauce, divided
- 1 package (8 oz.) or 12 sheets no-boil lasagna noodles, divided
- 1 1/2 cups (6 oz.) shredded part-skim mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese (optional)
PREHEAT oven to 375°F. Grease 13 x 9-inch baking dish.
HEAT oil in large skillet over medium-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 teaspoon each salt and pepper. Remove from heat.
MEANWHILE, WHISK together flour, 1/4 cup evaporated milk and remaining 1/4 teaspoon each of salt and black 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 40 minutes until golden and bubbly on the edges. Let stand for 10 minutes before serving.
• For extra flavor, add a bay leaf to the white sauce while cooking.
More Pasta Recipes:
Penne Pasta with Sun-dried Tomato Cream Sauce
Easy Pasta from the Sea with Tuna or Salmon