Creamy Three Cheese Vegetable Lasagna Recipe | DFM

Creamy Three Cheese Vegetable Lasagna


30 min.


60 min.

Serving Size

6-8 servings

Great Tastes of Manitoba 2014-2015



  • 12 lasagna noodles
  • 4-5 small or 1 large zucchini, thinly sliced
  • 1 large red onion, thinly sliced
  • 3 red bell peppers, grilled and cut into strips*
  • 8 oz. (250 g) Canadian Ricotta cheese
  • 3 cups (750 mL) shredded Canadian Mozzarella cheese
  • 1 cup (250 mL) Canadian Parmesan cheese



  • 3 1/2 cups (875 mL) milk
  • 1/3 cup (80 mL) butter
  • 1/2 cup (125 mL) all-purpose flour
  • 3 cloves garlic, minced
  • 1/2 Tbsp (7 mL) fresh chopped basil OR 1/2 tsp (2 mL) dried basil
  • salt and pepper, to taste


1. Preheat the oven to 375°F (190°C). Cook pasta according to cooking instructions on the package until al dente. Drain the boiling water out of the pasta. Transfer the pasta to a large bowl and fill it with cold water until the pasta is completely covered.
2. Prepare the sauce in a medium saucepot. Over medium heat, bring to simmer 2 ½ cups (625 mL) of milk and butter. Whisk flour into remaining 1 cup (250 mL) milk; gradually whisk into saucepot. Whisk constantly until the sauce thickens. Add garlic, basil, salt, and pepper. Mix well. Remove from heat and set aside.
3. Into a greased 9 x 13″ dish, evenly spread 1 cup (250 mL) of sauce. Cover with 4 lasagna noodles, and top with thin layers of zucchini, onion slices, and bell pepper strips. Evenly distribute 1/3 of Canadian Ricotta cheese and sprinkle with 1/3 of each Mozzarella and Parmesan cheese. Starting with pasta noodles, repeat layers twice, with the final top layer consisting of only vegetables, Ricotta, and Parmesan Cheese. Top with remaining sauce (approximately 2 1/2 cups / 625 mL) and sprinkle with the remaining 1 cup of Mozzarella cheese. Cover loosely with foil and bake for 45 minutes. Uncover and bake 5-10 minutes, until heated through and bubbling. Remove from oven and let stand 10 minutes before serving.


Recipe adapted from Dairy Farmers of Canada,


  • To grill red peppers in the over, cut into strips and broil for 5-7 minutes.