Garden Veggie Lasagna Recipe

Name: Garden Veggie Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini, sliced diagonally 1/4-in. thick; 2 cups fresh broccoli florets; 2 large carrots, julienned; 2 medium sweet red peppers, julienned; 1/4 cup olive oil; 2 garlic cloves, minced; 3/4 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cups finely chopped baby portobello mushrooms; 1 large onion, finely chopped; 2 garlic cloves, minced; 2 tablespoons olive oil; 2 cans (28 ounces each) crushed tomatoes; 3 teaspoons Italian seasoning; 3/4 teaspoon salt; 3/4 teaspoon pepper; 1-1/4 cups ricotta cheese; 1 package (8 ounces) cream cheese, softened; 3/4 cup grated Parmesan cheese; 1 egg, lightly beaten; 2 teaspoons dried basil; 12 no-cook lasagna noodles; 3 cups shredded Italian cheese blend

Servings: persons

2 medium zucchini, sliced diagonally 1/4-in. thick
2 cups fresh broccoli florets
2 large carrots, julienned
2 medium sweet red peppers, julienned
1/4 cup olive oil
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups finely chopped baby portobello mushrooms
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 cans (28 ounces each) crushed tomatoes
3 teaspoons Italian seasoning
3/4 teaspoon salt
3/4 teaspoon pepper
1-1/4 cups ricotta cheese
1 package (8 ounces) cream cheese, softened
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 teaspoons dried basil
12 no-cook lasagna noodles
3 cups shredded Italian cheese blend

1
Preheat oven to 425u00b0. Place first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans. Bake 10-15 minutes or until tender, stirring occasionally. Reduce oven to 350u00b0.
2
Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes, stirring occasionally.
3
In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend.
4
Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.

2288

kcal

Calories

Fat

291

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 2 medium zucchini, sliced diagonally 1/4-in. thick, 2 cups fresh broccoli florets, 2 large carrots, julienned, 2 medium sweet red peppers, julienned, and more.

Yes, Garden Veggie 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.

That's it — enjoy your meal!

Garden Veggie Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions