Cheesy Vegetable Lasagna

If you love lasagna but want a lighter, vegetarian version, look no further. Layers of veggies with a white cheddar sauce and creamy mozzarella make this cheesy vegetable lasagna just as indulgent without the meat. Bake it up in our 14.5 x 11 in. Advance Select lasagna pan for hearty perfection.

Skill LevelBeginner

AmountAbout 16-18 servings

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 400°F. Prepare 14.5 in. x 11 in. pan with vegetable pan spray.
In large saucepan, melt butter over medium high heat. Add flour and cook for 1-2 minutes or until well combined and bubbling; mixture will be thick and lumpy. Slowly whisk in milk. Continue to whisk periodically until milk begins to boil and thicken. Remove from heat and add salt, ground pepper, ground cayenne pepper, smoked paprika and nutmeg; stir to combine. Add white cheddar cheese and stir until fully melted.
In large bowl, toss together zucchini, yellow squash and carrots until evenly combined.
To prepare lasagna, pour 2 cups cheese sauce over bottom of prepared pan and spread to edges. Place 6 lasagna noodles over sauce, then layer with 1/3 of mixed vegetables. Make sure vegetables are in an even layer, then pour 2 more cups sauce on top and spread to edges.
Sprinkle with 1 cup mozzarella cheese and 1/2 cup parmesan cheese. Top cheese with 6 more lasagna noodles and 1/3 of mixed vegetables. Top with 2 more cups cheese sauce, one cup mozzarella cheese and 1/2 cup parmesan cheese.
For final layer, lay 6 more lasagna noodles on cheese and top with mixed vegetables. Top with all remaining cheese sauce. Sprinkle any remaining mozzarella cheese and any remaining parmesan on top and cover loosely with aluminum foil. Place lasagna onto aluminum foil lined cookie pan to catch any spillover.
Bake 50 minutes. Remove aluminum foil and bake additional 15-25 minutes or until top of lasagna is browned and bubbling and vegetables are tender. Remove to cooling grid and cool 25-30 minutes before serving.