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Homemade Garden Vegetable Lasagna recipe photo

Garden Vegetable Lasagna

This Garden Vegetable Lasagna is a vibrant, hearty dish packed with fresh vegetables and creamy cheeses!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
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:
  1. Step 1: Preheat Your Oven
    Preheat your oven to 375°F (190°C). This will ensure that your lasagna cooks evenly throughout.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.