Vegetable lasagna with white sauce

Vegetable lasagna with white sauce recipe

Our Vegetable Lasagna with White Sauce features fresh chopped broccoli and diced red bell peppers for a healthy punch of color. Three cheeses—ricotta, mozzarella and Parmesan—are blended with flavorful pesto to add rich, creamy texture to this easy vegetable lasagna recipe.

Yield: 8 servings
Nutrition facts: Per serving: 525 calories, 26 g fat, 43 g carbohydrates (4.4 g fiber), 33 g protein, 909 mg sodium

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1 bunch broccoli, cut into bite-size pieces
12 lasagna noodles
2 Tbsp. olive oil
1 large onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
Salt and black pepper
2 containers (15 oz. each) part-skim ricotta
8 oz. part-skim mozzarella, shredded
1⅓ cups grated Parmesan cheese
⅓ cup pesto, store-bought or homemade


  1. Preheat oven to 350°F. In large pot of boiling water, cook broccoli 1 minute. Rinse and drain. Add noodles to boiling water and cook 2 minutes less than package directions. Drain.
  2. Meanwhile, in large skillet, heat oil. Add onion, bell pepper, garlic, ¼ teaspoon each of salt and pepper, and cook over medium-low heat until onion is golden, about 12 minutes. Stir in broccoli.
  3. Combine ricotta, mozzarella, 1 cup Parmesan, pesto and 1 teaspoon salt and ½ teaspoon pepper.
  4. In 9-by-13-inch pan, layer in 4 noodles, ⅓ ricotta mixture and ½ vegetables. Repeat. Finish with 4 noodles, ⅓ ricotta mixture and ⅓ cup Parmesan.
  5. Cover and bake 30 minutes. Uncover and bake 25 minutes. Let stand 10 minutes before slicing.