Layered Vegetable Casserole

This vegetable casserole layers broccoli, zucchini, carrots, bell peppers, and onion with a light ricotta cream sauce, then tops everything with a crunchy pecan-Parmesan bread crumb crust. It’s hearty enough for a main dish without any meat.

The sauce is built on skim milk thickened with whole wheat flour, then enriched with skim-milk ricotta. It’s creamy without being heavy. Mustard and garlic powder add savory depth, while white pepper keeps things clean and subtle.

Layering the vegetables and sauce twice means every forkful gets both saucy and crunchy elements. The top layer of Italian bread crumbs, grated Parmesan, and chopped pecans bakes into a golden, nutty crust that shatters when you dig in.

Pro Tips

• Defrost the broccoli and squeeze out excess water. Frozen broccoli releases moisture that can make the casserole watery. Press it in a towel before layering.
• Slice the carrots thin. They need to cook through in just 25 minutes of baking. Thick rounds stay crunchy while everything else is tender.
• Whisk the ricotta into the sauce until smooth. Lumpy ricotta means uneven coating on the vegetables.
• Don’t skip the pecan topping. The nuts toast during baking and add a buttery crunch that plain bread crumbs alone can’t match.

Variations

• Cauliflower swap: Replace the broccoli with cauliflower florets for a milder flavor and whiter presentation.
• Cheesy upgrade: Stir shredded Gruyere or sharp cheddar into the ricotta sauce for a richer, more indulgent version.
• Add protein: Layer in sliced hard-boiled eggs or cooked white beans between the vegetable layers for extra substance.