Garden-Style Lasagna Recipe

Name: Garden-Style Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 cups chopped onion; 4 garlic cloves, minced; 2 teaspoons olive oil, divided; 2 cups chopped zucchini (about 8 ounces); 2 cups chopped yellow squash (about 8 ounces); 2 cups thinly sliced carrot (about 8 ounces); 2 cups chopped broccoli (about 6 ounces); 1 cup sliced mushrooms; 1 teaspoon salt, divided; 1 tsp oregano; 1/2 cup all-purpose flour (about 2 1/4 ounces); 3 1/2 cups 1% low-fat milk; 1 cup (4 ounces) grated fresh Parmesan cheese, divided; 1/4 teaspoon freshly ground black pepper; Dash of nutmeg; 1 (10-ounce) package frozen chopped spinach, thawed and drained; 1 1/2 cups 1% low-fat cottage cheese; 2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided; 12 precooked lasagna noodles, divided

Servings: persons

Cooking spray
2 cups chopped onion
4 garlic cloves, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini (about 8 ounces)
2 cups chopped yellow squash (about 8 ounces)
2 cups thinly sliced carrot (about 8 ounces)
2 cups chopped broccoli (about 6 ounces)
1 cup sliced mushrooms
1 teaspoon salt, divided
1 tsp oregano
1/2 cup all-purpose flour (about 2 1/4 ounces)
3 1/2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 1/2 cups 1% low-fat cottage cheese
2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
12 precooked lasagna noodles, divided

1
Preheat oven to 375u00b0.
2
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 4 minutes or until lightly browned. Add garlic; saute 1 minute. Spoon onion mixture into a large bowl. Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini, mushrooms, and yellow squash; saute 4 minutes or until tender and just beginning to brown. Add to onion mixture. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; saute 4 minutes or until tender. Add chopped broccoli; saute 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt and oregano; toss well to combine.
3
Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.
4
Combine cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
5
Cover and bake at 375u00b0 for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

2087

kcal

Calories

Fat

319

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.

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

You need 20 ingredients. The key ingredients include: Cooking spray, 2 cups chopped onion, 4 garlic cloves, minced, 2 teaspoons olive oil, divided, and more.

Yes, Garden-Style 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-Style Lasagna

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