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Garden Vegetable Lasagna

A hearty, vegetable-packed lasagna with a creamy Parmesan sauce and two cheeses.
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Servings: 12 servings

Ingredients

  • 2 cups onion chopped
  • 4 cloves garlic minced
  • 2 teaspoons olive oil divided
  • 2 cups zucchini chopped
  • 2 cups yellow squash chopped
  • 2 cups carrot thinly sliced
  • 2 cups broccoli chopped
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 3 1/2 cups 1% milk
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • dash ground nutmeg
  • 10 ounce frozen chopped spinach thawed and squeezed dry
  • 1 1/2 cups 1% low-fat cottage cheese
  • 2 cups shredded part-skim mozzarella cheese divided
  • 9 pre-cooked lasagna noodles divided
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  • Preheat the oven to 375°F and spray a 13×9-inch baking dish with nonstick spray.
  • Heat a large Dutch oven or skillet over medium-high and coat with cooking spray; sauté the chopped onion 4 minutes until lightly browned, then add the minced garlic and sauté 1 minute. Transfer to a large bowl.
  • Heat 1 teaspoon of the olive oil over medium-high; sauté the chopped zucchini and yellow squash about 4 minutes until tender and lightly browned, then add to the onion mixture.
  • Heat the remaining 1 teaspoon oil over medium-high; sauté the thinly sliced carrot about 4 minutes until tender, add the chopped broccoli and cook 4 minutes until crisp-tender. Add these vegetables to the bowl with the others, sprinkle with 1/2 teaspoon salt and toss to combine.
  • In a medium saucepan, place the flour and gradually whisk in the milk until smooth. Bring to a boil over medium heat, stirring constantly, and cook 2 minutes until thickened. Remove from heat and stir in 1/2 cup Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a dash of nutmeg until smooth. Stir in the squeezed dry spinach.
  • In a bowl, combine the cottage cheese with 1½ cups of the shredded mozzarella and stir well.
  • Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Top with half the cottage cheese mixture, half the vegetable mixture, and about 1 cup of the sauce. Repeat the layers with 3 more noodles, the remaining cottage cheese mixture, the remaining vegetables, and about 1 cup sauce. Finish with the last 3 noodles, spread the remaining sauce on top, then sprinkle with 1/2 cup Parmesan and the remaining 1/2 cup mozzarella.
  • Cover the dish and bake 20 minutes. Uncover and bake an additional 20 minutes until the cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

Equipment

  • 13x9-inch baking dish
  • large Dutch oven or large skillet
  • Large Bowl
  • Medium Saucepan
  • Whisk
  • Spatula or spoon
  • Measuring Cups and Spoons

Notes

  • Thaw and thoroughly squeeze the spinach to remove excess water.
  • Use pre-cooked noodles to skip boiling.
  • Assemble while the sauce is warm for easier layering.
  • Let the lasagna rest 10 minutes before slicing.