The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
A delicious, hearty lasagna packed with fresh garden vegetables. Perfect for a family dinner or a gathering with friends!
Garden Vegetable Lasagna – A Veggie-Packed Delight!
Course: MainCuisine: ItalianDifficulty: MediumServings
12
servingsPrep time
45
minutesCooking time
1
hourCalories
268
kcalIngredients
- The Veggies:
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
½ teaspoon salt
- The Sauce:
½ cup all-purpose flour
3½ cups 1% low-fat milk
½ cup freshly grated Parmesan cheese
½ teaspoon salt
¼ teaspoon freshly ground black pepper
A dash of nutmeg
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
- The Rest:
1½ cups 1% low-fat cottage cheese
2 cups shredded part-skim mozzarella cheese, divided
9 pre-cooked lasagna noodles, divided
½ cup freshly grated Parmesan cheese
Directions
- 1. Prepare the Veggies
- Heat a large Dutch oven over medium-high heat and coat with cooking spray. Add chopped onions and sauté for 4 minutes until lightly browned. Add minced garlic and sauté for 1 minute. Transfer to a large bowl.
- In the same pan, heat 1 teaspoon of olive oil. Add zucchini and yellow squash and sauté for 4 minutes until tender. Transfer to the bowl with the onions.
- Heat the remaining 1 teaspoon of oil and sauté carrots for 4 minutes, then add broccoli and sauté until crisp-tender. Add to the onion mixture. Sprinkle with ½ teaspoon of salt and toss to combine.
- 2. Prepare the Sauce
- In a medium saucepan, whisk together flour and milk. Bring to a boil over medium heat, stirring constantly until thickened, about 2 minutes. Remove from heat and stir in Parmesan cheese, salt, pepper, nutmeg, and spinach.
- 3. Assemble the Lasagna
- In a bowl, combine cottage cheese and 1½ cups of mozzarella. Spread ½ cup of sauce mixture in the bottom of a 13×9-inch baking dish sprayed with nonstick spray.
- Arrange 3 lasagna noodles over the sauce. Top with half the cottage cheese mixture, half the veggie mixture, and 1 cup of the sauce. Repeat layers, ending with noodles.
- Spread the remaining sauce on top of the noodles and sprinkle with ½ cup Parmesan and remaining ½ cup mozzarella.
- Cover and bake at 375°F for 20 minutes. Uncover and bake an additional 20 minutes or until the cheese is bubbly and golden brown. Let the lasagna stand for 10 minutes before serving.
Notes
- Chicken Options: Use leftover rotisserie chicken or cook and shred 2 large chicken breasts for this recipe.
- Vegetables: Try adding green beans, corn, broccoli, or even diced potatoes.
Herbs: Customize the flavor with fresh thyme, oregano, or chives.
Meat: This recipe also works great with leftover turkey or ham. - Crust Options: Homemade pie crust is ideal, but store-bought pie crust or puff pastry can also be used for convenience.
Nutrition Information
Serving: 1 serving | Calories: 268 kcal | Carbohydrates: 32g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 601mg | Potassium: 538mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6804IU | Vitamin C: 25mg | Calcium: 411mg | Iron: 2mg
Final Thoughts
Garden Vegetable Lasagna is a wholesome and delicious meal perfect for veggie lovers and anyone looking for a lighter, nutritious take on traditional lasagna. Packed with vibrant flavors from fresh vegetables and a creamy sauce, this dish is sure to become a family favorite. Enjoy it as a comforting weeknight meal or serve it at your next dinner party for a delightful Italian-inspired feast!
