“This is such a tasty and versatile vegetable dish! You can vary the type of peppers if they are out of season & expensive, you can add chopped spinach or sliced mushrooms. You can eliminate the wine & increase the amount of milk or broth if you choose.I use whole wheat lasagna to make it even healthier!”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pasta: Cook lasagna noodles, according to package directions, until el dente; drain & dry well on a clean tea towel or paper towels and set aside.
  2. Veggies: Heat oil in a large pan over medium heat, saute onions& peppers until limp (about 10 minutes); stir in thyme, remove from heat& set aside.
  3. Bechamel Sauce: Melt butter in a heavy saucepan & stir in flour; Gradually whisk in milk, broth, wine, salt& pepper.
  4. Cook over medium heat, stirring constantly, until smooth & thickened; remove from heat, add nutmeg & 1/2 cup of the grated Parmesan, stir & set aside.
  5. Assembly: Grease a 9 x 9 inch baking dish& assemble in this order: layer of noodles;layer 1/2 of the chopped tomatoes; layer of noodles;layer 1/2 of the pepper mixture; layer 1/2 of the Mozzarella; layer of noodles; layer rest of the diced tomatoes; layer of noodles; the rest of the pepper mixture; the rest of the mozzarella.
  6. Spread the Bechamel sauce over the top& sprinkle with the remaining Parmesan.
  7. Bake, uncovered, at 375F for 45 minutes; tent with foil & let stand for 15 minutes before cutting.

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