Garden Lasagna Recipe

Name: Garden Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons olive oil; 3 1/2 cups (1 pound) chopped zucchini; 1 cup chopped onion; 2/3 cup chopped carrot; 1 1/2 cups fresh corn kernels or frozen whole-kernel corn, thawed; 1 cup chopped fresh basil; 1/2 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper, divided; 1/4 cup all-purpose flour; 3 cups 1% low-fat milk; 1 cup 1% low-fat cottage cheese; 1/2 cup (2 ounces) grated Parmesan cheese; 1/8 teaspoon ground nutmeg; Cooking spray; 9 (about 5 ounces) no-boil lasagna noodles (such as Barilla); 1 cup (4 ounces) preshredded part-skim mozzarella cheese

Servings: persons

1 1/2 teaspoons olive oil
3 1/2 cups (1 pound) chopped zucchini
1 cup chopped onion
2/3 cup chopped carrot
1 1/2 cups fresh corn kernels or frozen whole-kernel corn, thawed
1 cup chopped fresh basil
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/4 cup all-purpose flour
3 cups 1% low-fat milk
1 cup 1% low-fat cottage cheese
1/2 cup (2 ounces) grated Parmesan cheese
1/8 teaspoon ground nutmeg
Cooking spray
9 (about 5 ounces) no-boil lasagna noodles (such as Barilla)
1 cup (4 ounces) preshredded part-skim mozzarella cheese

1
Preheat oven to 400u00b0.
2
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and carrot; saute 8 minutes or until lightly browned. Remove from heat; stir in corn, basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
3
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan; gradually add milk, stirring with a whisk. Cook and stir over medium heat until mixture comes to a boil; reduce heat and simmer 2 minutes, stirring constantly. Remove from heat; stir in cottage cheese, Parmesan, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
4
Spread 1/2 cup white sauce in bottom of an 11- x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half the vegetable mixture (about 2 cups) and one-third of the remaining white sauce (about 1 cup). Top with 3 noodles, remaining vegetable mixture, half the remaining sauce, and 3 more noodles. Spread the remaining white sauce over noodles. Cover with foil and bake at 400u00b0 for 25 minutes. Uncover, sprinkle with mozzarella, and bake an additional 25 minutes or until golden brown. Let stand 15 minutes.

1404

kcal

Calories

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 teaspoons olive oil, 3 1/2 cups (1 pound) chopped zucchini, 1 cup chopped onion, 2/3 cup chopped carrot, and more.

Yes, Garden Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Lasagna

How did you like this recipe?

Frequently Asked Questions