Creamy Three Cheese Vegetable Lasagna

  • Prep Time
    30 min.
  • Cook Time
    60 min.
  • Servings
    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 in 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


Preheat the oven to 375°F (190°C). Cook pasta according to cooking instructions on package, until al dente. Drain the boiling water out of the pasta. Transfer the pasta into a large bowl and fill with cold water until the pasta is completely covered.

Prepare the sauce in a medium saucepot. Over medium heat, bring to simmer 2 ½ cups (625 mL) milk and butter. Whisk flour into remaining 1 cup (250 mL) milk; gradually whisk into saucepot. Whisk constantly until sauce thickens. Add garlic, basil, salt, and pepper. Mix well. Remove from heat and set aside.

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 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 is bubbling. Remove from oven and let stand 10 minutes before serving.

Recipe adapted from Dairy Farmers of Canada,


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