Chunky Vegetable Lasagna

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“A family favorite from Betty Crocker. I omit the final butter/flour/milk/garlic ingredients to make it a lighter/healthier dish, it remains delicious. I also triple, yes triple, the tomatoes (taking care to strain extra juices before layering the veggies in the dish).”
1hr 25mins

Ingredients Nutrition


  1. Cook and drain noodles as directed on package.
  2. Mix brocolli, carrots, tomatoes, bell peppers, pesto and salt in a bowl.
  3. Mix ricotta, Parmesan, parsley and egg in a separate bowl.
  4. Melt butter in 2-quart saucepan over low to medium heat. Cook garlic in butter about 2 minutes, stirring frequently until garlic is golden and fragrant. Stir in flour. Cook over heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly for one minute.
  5. Heat over to 350F.
  6. Place 3 noodles in an ungreased rectangular pan (13x9x2). Spread half of the ricotta mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkly with 1 cup of mozarella cheesse. Top with 3 noodles; spread with remaining ricotta mixture. Top with 3 noodles; spread with remaining vegetable mixture.
  7. Pour the butter/milk/flour sauce evenly over the top and sprinkle with the remaining mozarella cheese.

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