Garden Vegetable Lasagna

If you’re seeking out a lasagna this is lighter than most– and one so that it will burn up a number of your lawn vegetables, then this Garden Vegetable Lasagna is for you.

All of that tacky goodness on this lasagna is what I virtually love about it.  It’s made a bit bit healthier, however there's nonetheless lots of cheese… due to the fact how are you going to move mild on cheese?  You can’t!  That makes this vegetable lasagna a perfect one- despite the fact that it’s now no longer packed with a wealthy and decadent meat sauce......

This Garden Vegetable Lasagna is manufactured from up layers of lots of sauteed vegetables (onions, carrots, zucchini, broccoli and yellow squash), cheeses and a completely easy creamy spinach sauce.


  •     2 cups chopped onion
  •     4 medium garlic cloves, minced
  •     2 teaspoons olive oil, divided
  •     2 cups chopped zucchini
  •     2 cups chopped yellow squash
  •     2 cups thinly sliced carrot
  •     2 cups chopped broccoli
  •     1/2 teaspoon salt


  •     1/2 cup all purpose flour
  •     3½ cups 1% low fat milk
  •     1/2 cup freshly grated Parmesan cheese
  •     1/2 teaspoon salt
  •     1/4 teaspoon freshly ground black pepper
  •     dash of nutmeg
  •     One 10-ounce package frozen chopped spinach, thawed and squeezed dry


  •     1½ cups 1% low fat cottage cheese
  •     2 cups shredded part-skim mozzarella cheese, divided
  •     9 pre-cooked lasagna noodles, divided
  •     1/2 cup freshly grated Parmesan cheese


  1. Preheat the oven to 375°F. Spray a 13x9-inch baking dish with nonstick spray.


  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 1/2 teaspoon salt; toss well to combine.


  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.


  1. Combine the cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 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 1/2 cup Parmesan and remaining 1/2 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.
This article and recipe adapted from site.

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