If you’re looking for a delicious and wholesome way to enjoy the bounty of your garden or the local farmers’ market, this Garden Vegetable Lasagna is the perfect dish. Bursting with fresh vegetables and layered with creamy cheeses, this lasagna is not only a feast for the eyes but also a delight for the taste buds. It’s a fantastic option for family dinners or meal prep for the week ahead. Let’s dive into the details and create a dish that will be a staple in your home!

The Upside of Garden Vegetable Lasagna

One of the best things about Garden Vegetable Lasagna is its versatility. You can use whatever fresh vegetables you have on hand, making it a great way to reduce waste in your kitchen. Plus, this lasagna is packed with nutrients, offering a hearty helping of vitamins and minerals. It’s a delightful way to sneak in vegetables for picky eaters or to simply enjoy a comforting meal that feels indulgent without the guilt.

Ingredient Notes

2 cups chopped onion: Sweet and savory, onions form the aromatic base of our sauce.
4 medium garlic cloves, minced: Garlic adds a burst of flavor that complements the vegetables beautifully.
2 teaspoons olive oil, divided: Used for sautéing the vegetables, providing healthy fats.
2 cups chopped zucchini: Mild and tender, zucchini adds a lovely texture.
2 cups chopped yellow squash: Similar to zucchini, it brings color and flavor.
2 cups thinly sliced carrot: Sweet and crunchy, carrots provide a great contrast in texture.
2 cups chopped broccoli: These florets offer a nutritious boost and vibrant color.
Salt: Enhances the overall flavor of the dish.
1/2 cup all-purpose flour: Used to thicken the sauce.
3 cups 1% milk: Creates a creamy, rich sauce that binds everything together.
1 cup freshly grated Parmesan cheese: Adds a sharp, salty flavor.
1 teaspoon freshly ground black pepper: For a hint of spice.
Dash of ground nutmeg: A secret ingredient that elevates the flavor profile.
One 10-ounce package frozen chopped spinach, thawed and squeezed dry: Adds a nutritious green layer.
1 cup 1% low-fat cottage cheese: Provides creaminess without too many calories.
2 cups shredded part-skim mozzarella cheese, divided: The gooey, melty cheese that binds the lasagna.
9 pre-cooked lasagna noodles, divided: Layers of goodness that hold everything together.
1/4 cup freshly grated Parmesan cheese: For topping, to add a delicious crust.

Cook’s Kit

Large skillet: For sautéing the vegetables.
Large mixing bowl: To combine the cheese filling.
9×13 inch baking dish: The perfect size for layering your lasagna.
Whisk: For mixing the sauce and eliminating lumps.
Sharp knife: To chop your vegetables efficiently.
Cooking spatula: For stirring and serving.

Garden Vegetable Lasagna in Steps

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). This will ensure that your lasagna cooks evenly throughout.

Step 2: Sauté the Vegetables

In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent and fragrant, about 3-4 minutes. Next, add the zucchini, yellow squash, carrots, and broccoli. Cook for an additional 5-7 minutes until the vegetables are tender. Sprinkle with salt and set aside.

Step 3: Make the Creamy Sauce

In a medium saucepan, heat the remaining 1 teaspoon of olive oil over medium heat. Add the flour and whisk for one minute until it forms a roux. Gradually add the milk, whisking continuously to avoid lumps. Cook until the mixture thickens, about 5-7 minutes. Stir in the grated Parmesan cheese, salt, pepper, and nutmeg. Once the cheese is melted and the sauce is smooth, remove from heat.

Step 4: Prepare the Cheese Mixture

In a large mixing bowl, combine the thawed spinach, cottage cheese, and 1 cup of shredded mozzarella cheese. Mix until well combined.

Step 5: Assemble the Lasagna

In your baking dish, spread a thin layer of the creamy sauce on the bottom. Place 3 lasagna noodles over the sauce, followed by half of the vegetable mixture, half of the cheese mixture, and a third of the remaining sauce. Repeat this layering process, finishing with a final layer of noodles, the remaining sauce, and the last cup of mozzarella and 1/4 cup of Parmesan cheese on top.

Step 6: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbling and golden brown.

Step 7: Let It Rest

Once it’s done baking, remove the lasagna from the oven and let it rest for at least 10-15 minutes. This will help the layers set and make for easier slicing.

Texture-Safe Substitutions

Vegetables: Feel free to substitute any of the vegetables with your favorites, such as bell peppers, asparagus, or mushrooms.
Cheese: Swap out the cottage cheese for ricotta if you prefer a creamier texture.
Milk: Use almond milk or any plant-based milk for a dairy-free version.
Lasagna noodles: Gluten-free noodles can be used for a gluten-free option.

Troubleshooting Tips

If your lasagna is too watery, ensure that you’ve thoroughly squeezed the spinach and let the lasagna rest before serving.
To prevent the noodles from sticking together, make sure to use enough sauce between the layers.
If the top is browning too quickly, cover it with foil to prevent burning.
For a more robust flavor, consider adding Italian seasoning or fresh herbs like basil or oregano to the vegetable mixture.

Make-Ahead & Storage

You can prepare this Garden Vegetable Lasagna ahead of time! Simply assemble the layers in your baking dish, cover with foil, and refrigerate for up to 24 hours before baking. When ready to bake, just add an extra 10-15 minutes to the cooking time.

For leftovers, store in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for quick meals later – just thaw in the fridge overnight before reheating.

Ask the Chef

Can I use fresh spinach instead of frozen?

Absolutely! Fresh spinach can be used, but it should be cooked down and drained to remove excess moisture before adding it to the cheese mixture.

What if I don’t have all the vegetables listed?

No problem! This recipe is very flexible. Use whatever vegetables you have on hand; just ensure they are chopped into similar sizes for even cooking.

Can I make this lasagna dairy-free?

Yes! Substitute the dairy cheese with plant-based alternatives and use almond or oat milk in place of regular milk.

How can I make this dish spicier?

Add some crushed red pepper flakes or diced jalapeños to the vegetable sauté for an extra kick of heat.

Ready to Cook?

It’s time to roll up your sleeves and create a delicious Garden Vegetable Lasagna that will not only satisfy your taste buds but also nourish your body. With fresh ingredients and simple steps, this dish is perfect for any occasion. Gather your ingredients, follow the steps, and enjoy the delightful aroma of your kitchen as it fills with the scent of baked goodness. This Garden Vegetable Lasagna is sure to become a cherished recipe in your home!

Garden Vegetable Lasagna

This Garden Vegetable Lasagna is a vibrant, hearty dish packed with fresh vegetables and creamy cheeses!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 50

Total Time 1 20

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

For the Vegetable Filling:

2 cups chopped onion sweet and savory
4 cloves garlic minced
2 teaspoons olive oil divided
2 cups chopped zucchini
2 cups chopped yellow squash
2 cups thinly sliced carrot
2 cups chopped broccoli
to taste salt

For the Creamy Sauce:

1/2 cup all-purpose flour
3 cups 1% milk
1 cup freshly grated Parmesan cheese
1 teaspoon freshly ground black pepper
dash ground nutmeg secret ingredient

For the Cheese Mixture:

1 10-ounce package frozen chopped spinach thawed and squeezed dry
1 cup 1% low-fat cottage cheese
2 cups shredded part-skim mozzarella cheese divided

For Assembling:

9 pre-cooked lasagna noodles divided
1/4 cup freshly grated Parmesan cheese for topping

Equipment

Large skillet
Large mixing bowl
9x13 inch baking dish
Whisk
Sharp knife
Cooking spatula

Method

Instructions:

Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). This will ensure that your lasagna cooks evenly throughout.
Step 2: Sauté the Vegetables
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent and fragrant, about 3-4 minutes. Next, add the zucchini, yellow squash, carrots, and broccoli. Cook for an additional 5-7 minutes until the vegetables are tender. Sprinkle with salt and set aside.
Step 3: Make the Creamy Sauce
In a medium saucepan, heat the remaining 1 teaspoon of olive oil over medium heat. Add the flour and whisk for one minute until it forms a roux. Gradually add the milk, whisking continuously to avoid lumps. Cook until the mixture thickens, about 5-7 minutes. Stir in the grated Parmesan cheese, salt, pepper, and nutmeg. Once the cheese is melted and the sauce is smooth, remove from heat.
Step 4: Prepare the Cheese Mixture
In a large mixing bowl, combine the thawed spinach, cottage cheese, and 1 cup of shredded mozzarella cheese. Mix until well combined.
Step 5: Assemble the Lasagna
In your baking dish, spread a thin layer of the creamy sauce on the bottom. Place 3 lasagna noodles over the sauce, followed by half of the vegetable mixture, half of the cheese mixture, and a third of the remaining sauce. Repeat this layering process, finishing with a final layer of noodles, the remaining sauce, and the last cup of mozzarella and 1/4 cup of Parmesan cheese on top.
Step 6: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbling and golden brown.
Step 7: Let It Rest
Once it’s done baking, remove the lasagna from the oven and let it rest for at least 10-15 minutes. This will help the layers set and make for easier slicing.

Notes

Feel free to customize the vegetables based on what's in season or what you have on hand.
For a creamier texture, substitute cottage cheese with ricotta cheese.
This lasagna can be made ahead of time and stored in the fridge for up to 24 hours before baking.

Garden Vegetable Lasagna

The Upside of Garden Vegetable Lasagna

Ingredient Notes

Cook’s Kit