Best 2 Chunky Vegetable Lasagna Recipes

Are you in search of a hearty and flavorful vegetarian lasagna recipe that's packed with fresh vegetables? Look no further! Our ultimate guide to cooking chunky vegetable lasagna is here to help you create a delicious and satisfying dish that will impress your family and friends. With our carefully curated selection of recipes, you'll discover a variety of options to suit your taste preferences and dietary needs. From classic lasagna to unique variations featuring different vegetables, sauces, and cheese combinations, this article has something for everyone. Get ready to tantalize your taste buds with the best chunky vegetable lasagna recipes that are easy to follow and guaranteed to become a family favorite.

Here are our top 2 tried and tested recipes!

CHUNKY VEGETABLE LASAGNA

Chunky Vegetable Lasagna image

With three cheeses and a variety of veggies, this meatless lasagna is hearty and delicious. Just add garlic bread for a delightful Italian dinner!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 8

Number Of Ingredients 17

Ingredients

12 uncooked lasagna noodles
3 cups small fresh broccoli florets
3 large carrots, coarsely shredded (2 cups)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
3/4 cup basil pesto
1/4 teaspoon salt
1 container (15 oz) ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg
3 tablespoons butter or margarine
1 clove garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
2 cups milk
3 cups shredded mozzarella cheese (12 oz)

Steps:

Heat oven to 350°F. Cook and drain noodles as directed on package.
In large bowl, mix broccoli, carrots, tomatoes, bell peppers, pesto and salt. In medium bowl, mix ricotta cheese, Parmesan cheese, parsley and egg.
In 2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
In ungreased 13x9-inch (3-quart) glass baking dish, place 3 noodles. Spread half of the cheese mixture over noodles. Top with 3 noodles and half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining cheese mixture. Top with remaining noodles and vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.
Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 540, Carbohydrate 45 g, Cholesterol 45 mg, Fat 1, Fiber 5 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 9 g, TransFat 0 g

CHUNKY VEGETABLE LASAGNA

Chunky Vegetable Lasagna image

Number Of Ingredients 0

Ingredients

Steps:

1. Cook and drain noodles as directed on package.2. Mix broccoli, carrots, tomatoes, bell peppers, Pesto and salt. Mix ricotta cheese, Parmesan cheese, parsley and egg.3. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until garlic is golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.4. Heat oven to 350°.5. Place 3 noodles in ungreased rectangular pan, 13 x 9 x 2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles spread with remaining cheese mixture. Top with 3 noodles spread with remaining vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.6. Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.NUTRITION FACTS: 1 Serving: Calories 540 (Calories from Fat 270) Fat 30g (Saturated 13g) Cholesterol 80mg Sodium 740mg Carbohydrate 45g (Dietary Fiber 6g) Protein 28g % DAILY VALUE: Vitamin A 86% Vitamin C 68% Calcium 64% Iron 18% DIET EXCHANGES: 2 Starch 2 High-Fat Meat 3 Vegetable 2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Tips:

Use a variety of vegetables to create a flavorful and colorful lasagna. Some good options include broccoli, zucchini, carrots, peppers, and spinach.
Don't overcook the vegetables. They should be tender but still have a slight crunch.
Use a good quality cheese. This will make a big difference in the flavor of the lasagna.
Layer the lasagna evenly. This will help to ensure that it cooks evenly.
Bake the lasagna until it is bubbly and the cheese is melted and golden brown.

Conclusion:

Chunky vegetable lasagna is a delicious and hearty meal that is perfect for a weeknight dinner or a special occasion. It is also a great way to get your kids to eat their vegetables. With a few simple tips, you can make a lasagna that is sure to please everyone at the table.