Creamy Vegetable Lasagna

Categories: pasta

Ingredients

• 1 Tbsp. olive oil
• 2 medium zucchini, cut lengthwise into
• quarters, then into 1/2- inch pieces
• 2 medium bell peppers (red, green or
• yellow), chopped into 1/2 inch pieces
• 2 garlic cloves, finely chopped
• 1/2 tsp. salt, divided
• 1/2 tsp. ground black pepper, divided
• 1/3 cup all-purpose flour
• 2 cans (12 fl. oz.) evaporated 2% milk,
• divided
• 1 jar (26 oz.) prepared marinara sauce,
• divided
• 1 package (8 oz.) or 12 sheets no-boil
• lasagna noodles, divided
• 1 1/2 cups (6 oz.) shredded part-skim
• mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese (optional)

Directions

1. Preheat oven to 375 degrees. Grease 13 x9 inch baking dish.
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 with1/4 tsp each salt and pepper. Remove from heat.
3. meanwhile, whisk together flour, 1/4 cup evaporated milk and remaining 1/4 tsp. each salt and 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.
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.
5. Bake for 35 to 40 minutes until golden and bubbly on the edges. Let stand for 10 minutes before serving.

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