Heat the remaining 1 teaspoon of oil in a pan over medium-high heat. Made this for some friends yesterday and we all loved it and were quite surprised just HOW nice it tasted!! The vegetable flavors blended perfectly and the layers of cheese and sauce made it rich and creamy. Spoon the onion mixture into a large bowl. YUMMY! I love this lasagna and will definitely make it again and again. Recipe Girl®© 2020 , All Rights Reserved. Lori Lange is a former elementary school teacher who traded the classroom for the kitchen when she founded the blog RecipeGirl.com in 2006, which houses over 3,000 original and adapted recipes. garden lasagna, Lasagna, vegetable lasagna, vegetarian lasagna. If you are on the Weight Watchers program, one serving of this lasagna counts at 7 WW Freestyle SmartPoints. It’s not too late to grab all of the summery garden veggies to make this meal. I would like to make a double recipe and freeze a pan. Lori now spends her days creating family-friendly recipes for entertaining and every day. If you are preparing this recipe as egg-free, be sure to use noodles that do not contain egg. Next time I am gonna do it I will add fresh chili… Amazing recipe. Creamy with a little crunch from the carrots and filling. Combine the cottage cheese and 1 1/2 cups mozzarella; stir well. The vegetables are hearty enough to hold their own in the layers of the lasagna, and they help pack a punch of fresh flavor too. Thanks for sharing… Make it just like it reads and you will not disappoint yourself or you family. All of that cheesy goodness in this lasagna is what I really love about it. Snap a pic and hashtag it #RecipeGirl — We love to see your creations on Instagram, Facebook, and Twitter! This recipe is very yummy! Add to the onion mixture. Spray a 13x9-inch baking dish with nonstick spray. Spread the remaining sauce mixture on top of the noodles; sprinkle with 1/2 cup Parmesan and remaining 1/2 cup mozzarella. It took me longer than 45 minutes to prepare but it was well worth it. Subscribe to receive all new recipes for dinners, desserts, breakfast, and more delivered right to your inbox! Subscribe to receive all new recipes for dinners, desserts, breakfast and more delivered right to your inbox! My husband and I loved it. You can’t! Uncover and bake an additional 20 minutes or until the cheese is bubbly and beginning to brown. I make it the night before we eat it for dinner because I love to get home from work and realize this lasagna is ready for the oven!! All the water in the mushrooms were soaked up very nicely by the lasagna sheet. Well, I am making it today and making a 13×9 inch pan! I made it for a ladies group meeting and I got loads of compliments and several people asked for the recipe. This seems like an easy recipe to ad lib and really make your own. Let stand 10 minutes before serving. Stir in the spinach. Arrange 3 noodles over the sauce mixture in the dish; top with half of the cottage cheese mixture, then half of vegetable mixture, and about 1 cup of the sauce mixture. Gradually add the milk, stirring with a whisk until blended. I did not use the nutmeg called for, I don’t like nutmeg in savory things. So cheesy and a bit sweet from the carrots. I forgot the ricotta cheese going to try this with some greek yogurt – Fingers crossed 🙂. This recipe is DELICIOUS! I added some corn that I had left over and used eggplant instead of the squash because thats what I had on hand. It is so delicious. My 14 year old clapped and said goodie when I told her what was for dinner. Has anyone tried this? Enjoy over 3,000 recipes, entertaining tips, and travel adventures! Preheat oven to 350 degrees. My husband and 2 year old also LOVED it. Add the sliced carrot; sauté 4 minutes or until tender. It was fun to make too. Do you think I could use no bake lasagna noodles in this recipe? If you happen to be following a lighter style of eating, then this is a good pasta recipe for you to enjoy. Add the Parmesan, salt, pepper, and nutmeg; stir until smooth. I forgot the broccoli (I was certain I already had some) and I got Pepper Jack cheese and no mozzarella so I used that instead…oops! I’m a meat eater & this dish is GOOD. Spread 1/2 cup of the sauce mixture in the bottom of the prepared baking dish. Can I make this ahead of time and freeze it? I love that you can enjoy this decadent pasta dish, but it’s so much lighter than traditional pasta dishes so it’s practically guilt-free! Great recipe! Definitely a keeper! I just made this recipe so I could have something yummy and healthy for lunch, but it smelled so good coming out of the oven I had to have a 2nd mini dinner. They absolutely loved it and asked for more this time so we can freeze the leftovers for lunches. Thank you so much for this recipe. Required fields are marked *. This lasagna is not only wonderful tasting but guilt free (as far as i’m concerned)! Delicious! Hi! Instead of the zucchini I used mushroom (button mushrooms) and it worked so well. I promise you won’t miss the meat in this vegetable lasagna recipe. Preheat the oven to 375°F. Great job Lori! Heat olive oil in a large skillet over medium heat. Made this lasagna and followed this recipe exactly except I used 2% milk instead of 1 % because that’s what I had on hand and it was delicious. This one is a keeper. Heat 1 teaspoon of the oil in a pan over medium-high heat. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Add a small salad and some nice crusty Italian bread and you have the perfect meal. The result was a highly labor intensive, milky, vegetable stew. Sprinkle with 1/2 teaspoon salt; toss well to combine. If you’re looking for a lasagna that is lighter than most– and one that will use up some of your garden vegetables, then this Garden Vegetable Lasagna is for you. Add the zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. I can’t wait to have some more today as leftovers. I will make it again, thank you for sharing this with us. Heat a large Dutch oven over medium-high heat. uper Fast Spinach, Pesto and Cheese Lasagna, RecipeGirl.com (shared from Cooking Light). This recipe was originally shared in 2007.  It was edited and re-published in 2019. (And so nice with the WW points since we’re on that program.) Flavorful & I didn’t miss the meat. I’ve made this twice. Remove from heat. This was not a win a for me , but to be fair, I used whole milk since that’s what I had- and I just couldn’t get the sauce to thicken properly. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Cover and bake for 20 minutes. I would like to make this with soy milk, but haven’t cooked much with anything like that and wasn’t sure how it would taste! Have a good day 🙂. It takes longer than 45 minutes because of all the vegetable chopping, cooking each vegetable individually due to different cooking times and then making the sauce ( milk takes time to boil) and stirring constantly. She also develops recipes, photographs food and writes for a variety of companies, websites and publications. I'm Lori Lange, recipe developer, cookbook author, and Mom. It’s made a little bit healthier, but there is still plenty of cheese… because how can you go light on cheese? Two thumbs up from my veggie daughter! Really delicious and satisfying. I have not tried making this one ahead, but in general that usually works for a lasagna recipe.

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