Make Vegetable Lasagna a day ahead for an easy addition to your brunch menu. Fill the pan with no bake or conventional noodles, steamed veggies of choice, and a light Romano cream sauce.
Welcome to another fun addition of Sunday Supper. Happy Easter!
I’m so happy to be hosting all these talented bloggers on a special Make Ahead Brunch event.
We’re just starting to get into brunch season. Easter, Mother’s Day, graduations, bridle showers and more focus on brunch.
Sooth these hectic events with some make ahead meals. Most consist of a quick warming and then it’s ready to go!
Lasagna is one of dishes where everyone thinks about taking a little bit. So let them take what they like. Never pre-cut a lasagna!
I know pre-cut portions intimidate me. I want to try everything, but just a bite of each. At least to start. 😉
Another great thing about this casserole is you can add any vegetables you want. You can even use up those odds and ends in the veggie crisper. I know there’s times I only have a little bit broccoli, a few carrots and maybe half a pepper in the veggie drawer.
A light white Romano sauce add a bit of sharpness to the dish.
- 1 box no bake lasagna noodles or conventional noodles (cooked)
- 4 cups crisp-tender cooked mixed vegetables, (I used carrots, broccoli, peppers, mushrooms)
- 1 cup part-skim ricotta cheese
- 1 cup part-skim shredded mozzarella
- cooking spray
- 2 cups 2 percent milk
- 2 tablespoons cornstarch
- 1 tablespoon dry mustard
- 1/2 cup grated Romano cheese
- salt and pepper to taste
- Whisk together milk, cornstarch, mustard, salt and pepper. Bring to a boil over medium meat then reduce heat and simmer, whisking constantly until thickened. Remove from heat and stir in cheese.
- Spray a 9x13 baking dish with cooking spray. Add 1/4 cup sauce to bottom of dish.
- Layer noodles, top with ricotta, mozzarella then 1/2 cup vegetables and 1/4 cup sauce. Continue layering to fill pan. top with sauce and a few veggies.
- Bake at 350 for 30 minutes if serving immediately or 60 minutes if refrigerated overnight to heat thoroughly.
Food for Thought…Which kinds of casseroles do you serve at brunch? Maybe baked ziti or a nice potato au gratin? I’d love to hear your thoughts in a comment below!
Enjoy all these great make ahead brunch ideas from the Sunday Supper TasteMakers!
- Apple and Bacon Cornmeal Scones by Caroline’s Cooking
- Lemon Crumb Cake by Life Tastes Good
- Nana’s New York Crumb Cake by The Crumby Cupcake
- Overnight Nutty Coffee Cake by Family Around The Table
- Asparagus Quiche in Hash Brown Crust by Wimpy Vegetarian
- Baked Deviled Eggs with Toast Points by Turnips 2 Tangerines
- Ham and Cheese Empanadas by Asian In America
- Make Ahead Baked Monte Cristo Cassarole by Sprinkles and Sprouts
- Overnight Breakfast Casserole by Soulfully Made
- Sorrel, Chive & Duck Egg Frittata by Wholistic Woman
- Sous Vide Egg Bites by Cricket’s Confections
Sides and Veggies
- Asparagus Tart with Goat Cheese and Spring Greens by Monica’s Table
- Baked Chili Maple Bacon by Food Lust People Love
- Blackberry Orange Oatmeal Bowls by Hezzi-D’s Books and Cooks
- Brussels Sprouts Salad with Lemon Shallot Vinaigrette by Helpful Homemade
- Vegetable Lasagna by Cindy’s Recipes and Writings
- Carrot Cake Pancakes by Brunch-n-Bites
- Citrus Crepes with White Chocolate Drizzle by Gourmet Everyday
- Flourless Chocolate Torte by Pies and Plots
- No Bake Peanut Butter Pie by The Freshman Cook
- Raspberry Mascarpone French Toast Casserole by That Skinny Chick Can Bake
- Strawberry Almond Crumble by Sunday Supper Movement
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