Creamy Three Cheese Vegetable Lasagna - Great Tastes 2014

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has less fat.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Start by making a creamy white sauce for the lasagna.

In a pot, combine milk and butter and heat to medium-low temperature.

Reserve a little cold milk and add flour to it, then whisk until combined to minimize lumps.

Pour the flour mixture into the warm milk and butter mixture while whisking continuously to avoid lumps.

Add salt, minced garlic, fresh basil, and cracked black pepper to the sauce for flavoring.

Cook the sauce until it thickens, stirring occasionally.

Prepare the lasagna noodles according to package directions, then strain and place them in a cold bowl of water to prevent sticking.

Thinly slice zucchini; if using larger zucchinis, peel and slice into rounds.

Chop red onions and roast red and yellow peppers under the broiler for about 9 minutes until slightly charred.

Layer the lasagna starting with a layer of noodles, followed by a layer of vegetables (zucchini, red onion, roasted peppers).

Dollop ricotta cheese on top of the vegetables, followed by a sprinkle of parmesan cheese and mozzarella cheese.

Repeat the layering process two more times, finishing with a top layer of vegetables.

Pour the creamy white sauce over the top layer of vegetables before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens