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Creamy Roasted Vegetable Lasagna
This spectacular lasagna is well worth the time it takes to prepare. Plus, it feeds a crowd!
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12
Servings
-
60 min
Prep Time
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60 min
Cook Time
Ingredients
- 3 bell peppers, any color, thinly sliced
- 1 medium onion, thinly sliced
- 2 zucchini, thinly sliced
- 8 ounces mushrooms, thinly sliced
- 2 tablespoons olive oil
- 1-1/2 teaspoons salt, or more to taste, divided
- 2 -3 fresh tomatoes diced OR a 14-ounce can diced tomatoes, drained
- 3 tablespoons Horizon Organic unsalted butter
- 1/2 small onion, minced
- 2 large cloves garlic, minced
- 4 tablespoons flour
- 3 cups Horizon Organic Reduced Fat Milk with DHA Omega-3
- 1/4 teaspoon ground pepper
- 1/8 teaspoon nutmeg
- 2 cups fresh ricotta
- 1 egg white
- 2 cups shredded mozzarella
- 1 teaspoon dried Italian herb seasoning
- 1 box no-bake lasagna noodles
- 2 tablespoons water
- Fresh basil, thinly sliced
- 1/2 cup shredded or grated Parmesan cheese
Preparation
- Preheat oven to 400°.
- Toss peppers, sliced onions, zucchini and mushrooms with 2 tablespoons olive oil and a few pinches salt.
- Divide vegetables between 2 baking sheets and bake 20 minutes or until they begin to color.
- Allow vegetables to cool, add chopped tomatoes and set aside.
- To make sauce, melt butter in a 2-quart saucepan over medium low heat.
- Add minced onion and cook 2 minutes, then add garlic and cook 2 more minutes.
- Stir in the flour and cook, stirring, 2 minutes (mixture will be very lumpy).
- Whisk in 1/2 cup milk and stir to dissolve the lumps of flour.
- Whisk in the remaining 2-1/2 cups of milk.
- Raise heat to medium and continue cooking, stirring constantly, until sauce thickens and looks like cream.
- Add 1 teaspoon salt, the pepper and nutmeg. Set aside to cool.
- To prepare ricotta mixture, combine fresh ricotta, egg white, 1/4 cup Parmesan, Italian herb seasoning and 1/2 teaspoon salt. Set aside.
- To make lasagna, reduce oven temperature to 375°. Lightly oil a 9" x 13" lasagna pan, spread 1 cup of sauce over bottom of pan, then drizzle 2 tablespoons of water over the sauce.
- Add a layer of no-bake noodles (you may have to break pieces to fill in the spaces).
- Spread half of veggie mixture over noodles and sprinkle with 1 cup mozzarella.
- Add another layer of noodles, spread on ricotta and drizzle on 1/2 cup of sauce.
- Add the last layer of noodles, top with remaining vegetables, sauce, the remaining mozzarella, the remaining Parmesan and fresh basil. Season with salt and pepper.
- Cover pan with lightly oiled foil and bake 30 minutes.
- Remove foil and continue baking for 15 more minutes or until the top is bubbly and brown.
- Let lasagna cool 10 minutes before serving.
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