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Homemade Garden Vegetable Lasagna photo

Garden Vegetable Lasagna

A hearty lasagna layered with a medley of sautéed garden vegetables and creamy cheese sauce.
Print Recipe Save it
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 servings

Equipment

  • 13x9-inch baking dish
  • Large Dutch oven or large skillet
  • Large Bowl
  • Medium Saucepan
  • Whisk
  • Spatula or wooden spoon
  • Measuring cups and spoons

Ingredients
  

  • 2 cups onion chopped
  • 4 cloves garlic minced
  • 2 teaspoons olive oil divided
  • 2 cups zucchini chopped
  • 2 cups yellow squash chopped
  • 2 cups carrot thinly sliced
  • 2 cups broccoli chopped
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 3 1/2 cups 1% milk
  • 1/2 cup Parmesan cheese freshly grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • dash ground nutmeg
  • 10 ounce frozen chopped spinach thawed and squeezed dry
  • 1 1/2 cups 1% low-fat cottage cheese
  • 2 cups part-skim mozzarella cheese shredded, divided
  • 9 pre-cooked lasagna noodles divided
  • 1/2 cup Parmesan cheese freshly grated (for topping)

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly spray a 13×9-inch baking dish with nonstick spray.
  • Heat a large skillet or Dutch oven over medium-high heat and coat with cooking spray; sauté the chopped onion 4 minutes until lightly browned, then add the minced garlic and cook 1 more minute. Transfer to a large bowl.
  • Heat 1 teaspoon of the olive oil over medium-high heat; add the chopped zucchini and yellow squash and sauté about 4 minutes until tender and beginning to brown. Add to the bowl with the onion and garlic.
  • Heat the remaining 1 teaspoon oil over medium-high heat; sauté the thinly sliced carrot 4 minutes until tender, then add the chopped broccoli and cook about 4 minutes until crisp-tender. Add to the vegetable mixture, sprinkle with 1/2 teaspoon salt, and toss to combine.
  • In a medium saucepan, place the flour then gradually whisk in the milk until smooth. Bring to a boil over medium heat, stirring constantly, and cook about 2 minutes until thickened. Remove from heat and stir in 1/2 cup Parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a dash of nutmeg until smooth.
  • Stir the well-drained spinach into the sauce, then mix the cottage cheese with 1½ cups of the shredded mozzarella until combined.
  • Spoon 1/2 cup of the sauce into the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Top with half of the cottage cheese–mozzarella mixture, half of the vegetable mixture, and about 1 cup of the sauce.
  • Repeat the layers: 3 noodles, remaining cottage cheese mixture, remaining vegetables, and about 1 cup sauce. Top with the last 3 noodles, spread the remaining sauce over them, then sprinkle with 1/2 cup Parmesan and the remaining 1/2 cup shredded mozzarella.
  • Cover the dish and bake 20 minutes. Uncover and bake an additional 20 minutes until cheese is bubbly and lightly browned. Let the lasagna stand 10 minutes before serving.

Notes

  • Thaw and squeeze the spinach thoroughly to avoid excess moisture.
  • Pre-cooked noodles simplify assembly and reduce baking time.
  • Grate Parmesan fresh for best flavor.
  • Use part-skim cheeses to reduce fat while retaining meltiness.