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+ servings
garden lasagna

Garden Lasagna Recipe

5 from 1 vote
Course Main Course, Main Dish
Cuisine Italian
Servings 12 people


  • 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


  • 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.


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