Creamy Vegetable Lasagna
Creamy Vegetable Lasagna
Creamy Vegetable Lasagna
Cook Mode Keep screen awake
Level Easy
Serving 6 to 8 servings
Prep 20 min
Cook 35 min
Total 55 min
Prep 20 min
Cook 35 min

Creamy Vegetable Lasagna is filled with colorful vegetables like red & green bell peppers and zucchini. This creamy, cheesy and easy-to-make lasagna is perfect any night of the week (and great the next day). It will soon become a family favorite.

Experience the delight of a creamy vegetable lasagna with vibrant vegetables and rich, cheesy layers. This family favorite from CARNATION® MILKS features tender red and green bell peppers, along with fresh zucchini, creating a wholesome and inviting meal. The dish comes to life with the addition of NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, lending a creamy texture that perfectly complements the flavor medley.

Ideal for various occasions such as Christmas, Easter Dinner, or Anniversaries, this fuss-free lasagna can be made in under an hour, making it an easy recipe for busy weeknights or special holidays. Whether you're celebrating with loved ones or simply craving a delicious meatless entrée, creamy vegetable lasagna is a versatile and delightful choice. Enjoy a flavor-packed meal that's sure to bring comfort and joy to your table.

Ingredients
Key Ingredient
Front Center view of CARNATION Evaporated Lowfat 2% Milk 12 fl. oz. Can NET 12 fl oz (354 mL) product.

CARNATION Evaporated Lowfat 2% Milk 12 fl. oz. Can

(NET 12 fl oz (354 mL))
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Directions
Cook Mode
Keep screen awake
Step 1
Preheat oven to 375°F. Grease 13 x 9-inch baking dish.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake for 35 to 40 minutes until golden and bubbly on the edges. Let stand for 10 minutes before serving.
Cooking Tip:
For extra flavor, add a bay leaf to the white sauce while cooking.

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