Garden lasagna is a delightful, wholesome dish packed with vibrant vegetables and creamy layers. It’s easy to make and perfect for family dinners, offering a healthy and kid-approved meal. This recipe is a fantastic way to enjoy fresh produce and is perfect for meal prep!
Table of Contents
The Best Garden Lasagna Recipe
Why You’ll Love This Garden Lasagna
This garden lasagna is not only a feast for the eyes but also a comforting dish that warms the soul. The combination of sautéed vegetables, creamy spinach sauce, and gooey cheese creates a mouthwatering experience. Plus, it’s an excellent way to sneak in those veggies that everyone loves!
Ingredients for Garden Lasagna
Gather these fresh ingredients to create your garden lasagna masterpiece:
THE VEGGIES
- 2 cups chopped onion
- 4 medium garlic cloves, minced
- 2 teaspoons olive oil, divided
- 2 cups chopped zucchini
- 2 cups chopped yellow squash
- 2 cups thinly sliced carrot
- 2 cups chopped broccoli
- ½ teaspoon salt
THE SAUCE
- ½ cup all-purpose flour
- 3½ cups 1% milk
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Dash of ground nutmeg
- 10-ounce package frozen chopped spinach, thawed and squeezed dry
THE REST
- 1½ cups 1% low-fat cottage cheese
- 2 cups shredded part-skim mozzarella cheese, divided
- 9 pre-cooked lasagna noodles, divided
- ½ cup freshly grated Parmesan cheese
How to Make Garden Lasagna
Prepare the Vegetables
Start by preheating your oven to 375°F. Lightly spray a 13×9-inch baking dish with nonstick spray. In a Dutch oven, heat 1 teaspoon of olive oil over medium heat. Sauté the chopped onion and minced garlic until they turn golden and fragrant. Transfer this mixture to a bowl.
Next, add the remaining teaspoon of olive oil to the Dutch oven. Sauté the zucchini and yellow squash until they are tender. Combine this with the onion mixture. Now, sauté the thinly sliced carrots and chopped broccoli until they become crisp-tender. Stir everything together and season with ½ teaspoon salt.
Make the Creamy Spinach Sauce
In a saucepan, whisk the flour into the milk over medium heat. Bring it to a boil, stirring continuously until it thickens, about 2 minutes. Remove it from the heat, then stir in the Parmesan cheese, salt, black pepper, nutmeg, and the squeezed dry spinach. This creates a rich, flavorful sauce that complements the veggies beautifully.
Assemble the Garden Lasagna
To assemble, start by spreading ½ cup of the creamy sauce in the prepared baking dish. Layer three lasagna noodles on top, followed by half of the cottage cheese mixture, half of the vegetable mixture, and 1 cup of the creamy spinach sauce. Repeat these layers, ending with the last three noodles on top.
Baking and Resting Instructions
Pour the remaining sauce over the top layer, then sprinkle with the remaining mozzarella and Parmesan cheese. Cover the dish with foil and bake for 20 minutes. After that, remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden brown. Allow the lasagna to rest for 10 minutes before serving; this helps set the layers beautifully.
Tips for the Perfect Garden Lasagna
Ingredient Substitutions
If you’re looking for alternatives, consider using ricotta cheese instead of cottage cheese for a creamier texture. You can also swap in your favorite veggies, such as bell peppers or spinach, to customize the dish to your taste!
Make Ahead and Storage
This garden lasagna is perfect for meal prep. You can make it ahead of time and store it in the refrigerator for up to 2 days. To reheat, simply cover it with foil and bake until heated through. Leftovers can be stored in an airtight container in the fridge for 3-4 days, making it a convenient option for busy weeknights.
Related Recipes to try
- Asparagus Pasta Salad
- Lemon Asparagus Pasta Salad
- Spring Pasta Salad
- Pasta Salad
- Creamy Pasta Salad
- Layered Pasta Salad
FAQs
What ingredients do I need for garden lasagna?
For garden lasagna, you’ll need chopped onions, garlic, zucchini, yellow squash, carrots, broccoli, olive oil, flour, milk, Parmesan cheese, cottage cheese, mozzarella cheese, lasagna noodles, and spinach.
How do I make garden lasagna step by step?
Start by preparing the vegetables and making the creamy spinach sauce. Then, assemble the lasagna in layers with the noodles, vegetable mixture, and sauce, and bake until bubbly.
Can I make garden lasagna ahead of time?
Yes, you can prepare garden lasagna ahead of time and store it in the refrigerator for up to 2 days before baking.
How should I store leftover garden lasagna?
Store leftover garden lasagna in an airtight container in the refrigerator for 3-4 days. Reheat in the oven for best results.
Conclusion
This garden lasagna recipe is not only a delicious option for weeknight dinners, but it also allows you to experiment with seasonal vegetables. You might also enjoy exploring more vegetable-filled dishes like those featured on Pinterest. Happy cooking!
Delicious Garden Lasagna That’s Simple and Healthy
Equipment
- Dutch oven
- saucepan
- 13×9-inch baking dish
Ingredients
THE VEGGIES
- 2 cups onion chopped
- 4 garlic cloves minced
- 2 teaspoons olive oil divided
- 2 cups zucchini chopped
- 2 cups yellow squash chopped
- 2 cups carrot thinly sliced
- 2 cups broccoli chopped
- ½ teaspoon salt
THE SAUCE
- ½ cup all-purpose flour
- 3½ cups 1% milk
- ½ cup Parmesan cheese freshly grated
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Dash ground nutmeg
- 10-ounce package frozen chopped spinach thawed and squeezed dry
THE REST
- 1½ cups 1% low-fat cottage cheese
- 2 cups mozzarella cheese shredded part-skim, divided
- 9 pre-cooked lasagna noodles divided
- ½ cup Parmesan cheese freshly grated
Instructions
- Preheat oven to 375°F and spray a 13×9-inch baking dish with nonstick spray.
- Sauté onion and garlic in a Dutch oven with 1 teaspoon oil until lightly browned, then transfer to a bowl.
- Sauté zucchini and yellow squash with 1 teaspoon oil until tender, then add to the onion mixture.
- Sauté carrot and broccoli until crisp-tender, add to the vegetable mixture, and season with ½ teaspoon salt.
- In a saucepan, whisk flour into milk and bring to a boil, cooking for 2 minutes until thick. Remove from heat and stir in Parmesan, salt, pepper, nutmeg, and spinach.
- Mix cottage cheese with 1½ cups mozzarella.
- Spread ½ cup sauce in the baking dish, then layer with 3 noodles, half the cottage cheese mixture, half the vegetable mixture, and 1 cup sauce. Repeat these layers, ending with noodles.
- Top with the remaining sauce, ½ cup Parmesan, and the remaining ½ cup mozzarella.
- Bake covered for 20 minutes, then uncover and bake for another 20 minutes until cheese is bubbly and browned.
- Let stand for 10 minutes before serving.
Notes
- Ensure spinach is thawed and squeezed dry before adding to the sauce. Olive oil is divided between sautéing vegetables. Cheese is divided between the mixture and topping. Pre-cooked lasagna noodles are required.
