Name: Garden Vegetable Lasagna
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Ingredients: 2 cups chopped onion; 4 garlic; 2 tablespoons olive oil; 2 cups chopped zucchini; 2 cups chopped yellow squash; 2 cups thinly sliced carrot; 2 cups chopped broccoli; 1/2 salt; 1/2 cup flour; 3½ 1% low fat milk; 1/2 cup freshly grated Parmesan cheese; 1/2 salt; 1/4 freshly ground black pepper; 1 pinch nutmeg; 10 frozen chopped spinach; 1½ cup 1% low fat cottage cheese; 2 cups shredded part-skim mozzarella cheese,; 9 pre-cooked lasagna noodles; ½ cups freshly grated Parmesan cheese

Garden Vegetable Lasagna

If you’re looking for a lasagna that is lighter than most– and one that will use up some of your garden vegetables, then this Garden Vegetable Lasagna is for you, enjoy this decadent pasta dish, but it’s so much lighter than traditional pasta dishes

Ingredients: Cheese, Creamy, Seyami, Veggies Season: All year, Autumn, Winter Pasta Shape: Lasagne

Print Recipe

Pin Recipe

Prep Time 45 mins Cook Time 1 hr Total Time 1 hr 45 mins Difficulty: Intermediate Best Season: Winter

Instructions

Instructions
1. Preheat the oven to 375°F. Spray a 13x9-inch baking dish with nonstick spray.
PREPARE THE VEGGIES:
1. Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray. Add the onion to the pan; sauté 4 minutes or until lightly browned. Add the garlic; sauté 1 minute. Spoon the onion mixture into a large bowl.
2. Heat 1 teaspoon of the oil in a pan over medium-high heat. Add the zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to the onion mixture.
3. Heat the remaining 1 teaspoon of oil in a pan over medium-high heat. Add the sliced carrot; sauté 4 minutes or until tender. Add the chopped broccoli; sauté 4 minutes or until crisp-tender. Add to the onion mixture. Sprinkle with ½ teaspoon salt; toss well to combine.
PREPARE THE SAUCE:
1. Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add the Parmesan, salt, pepper, and nutmeg; stir until smooth. Stir in the spinach.
ASSEMBLE THE LASAGNA:
1. Combine the cottage cheese and 1½ cups mozzarella; stir well. Spread ½ cup of the sauce mixture in the bottom of the prepared baking dish. Arrange 3 noodles over the sauce mixture in the dish; top with half of the cottage cheese mixture, then half of vegetable mixture, and about 1 cup of the sauce mixture. Repeat layers, ending with noodles. Spread the remaining sauce mixture on top of the noodles; sprinkle with ½ cup Parmesan and remaining ½ cup mozzarella.
2. Cover and bake for 20 minutes. Uncover and bake an additional 20 minutes or until the cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.
Add the cooked and drained pasta to the sauce and toss to coat. If the sauce becomes to thick or dry, add a small amount of the reserved pasta cooking water. Serve warm.

Garden Vegetable Lasagna