Garden Lasagna Recipe

When I was a freshman in college, the cafeteria in the student union building served the most magnificent garden lasagna.

The cafeteria was shut down during a renovation of the building, and it reopened as a fast food taco place.

Or something.

I don't exactly remember.

The point is that I love vegetable lasagna. I don't care what you call it; I love lasagna with vegetables stuck into the layers.

Depending on what veggies I have on hand, I may substitute different kinds of vegetables for the carrots or squash. In my personal opinion, the more veggies, the better!

Garden Lasagna Recipe

5 from 1 vote

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Course Main Course, Main Dish

Cuisine Italian

Servings 12 people

Ingredients

  

1x2x3x

• 2 cups onion chopped
• 4 garlic cloves pressed with a garlic press
• 2 teaspoons olive oil divided
• 2 cups zucchini chopped
• 2 cups yellow squash chopped
• 2 cups carrots thinly sliced or shredded carrots from the salad bar if you're in a pinch
• 2 cups broccoli chopped
• 1 teaspoon salt
• ½ cup flour
• 3 ½ cups 1% milk
• 1 cup Parmesan cheese shredded, divided
• ¼ teaspoon black pepper
• dash nutmeg
• 10 ounce chopped spinach frozen, thawed, and drained
• 32 ounces spaghetti sauce
• 1 ½ cups low-fat cottage cheese
• 2 cups low-fat mozzarella cheese shredded, divided
• 12 no-boil lasagna noodles divided

Instructions

 

• Preheat oven to 375.
• Heat a large pot over medium-high heat. Coat with cooking spray. Sauté onion 4 minutes or until lightly browned. Add garlic, sauté 1 minute. Spoon onion mixture into a large bowl.
• Add 1 teaspoon olive oil to the same pot. Add zucchini and yellow squash, sauté 4 minutes or until tender and beginning to brown. Add to onion mixture in the bowl.
• Add another teaspoon olive oil to pot. Add carrot, sauté 4 minutes. Add broccoli to the carrot, sauté 4 minutes, or until crisp-tender. Add to onion mixture in the bowl.
• Sprinkle vegetables with salt and toss to mix well.
• Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until well blended. (This is called a roux, pronounced "rue.") Bring to a boil over medium heat, cook 2 minutes or until thick, stirring constantly. Remove from heat.
• Add ½ cup Parmesan cheese, remaining ½ teaspoon salt, pepper, and nutmeg to the roux. Stir until smooth.
• Add spinach and spaghetti sauce to milk mixture. Stir until well blended.
• Combine cottage cheese and 1 ½ cups mozzarella, stir well. Spread ½ cup spinach mixture in the bottom of a 9x13 baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture, top with half of cottage cheese mixture (about 1 ½ cups), half of the vegetable mixture (about 2 ½ cups), and 1 cup of spinach mixture.
• Repeat layers, ending with spinach mixture.
• Sprinkle with remaining ½ cup Parmesan and remaining ½ cup mozzarella cheese.
• Cover and bake at 375 for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and top is just beginning to brown.
• Let stand 10 minutes before serving.

Notes

1/12 of the finished lasagna has about 275 calories and 8.5 grams of fat.

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