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Garden Veggie Lasagna

Garden Veggie Lasagna
Stroll the farmer’s market and you’ll find veggies and cheeses you might not know what to do with. Why not pull them together in one harmonious bunch and make this go-to lasagna when you crave a twist on an Italian favorite. —Samantha Neal, Morgantown, West Virginia
12 ServingsPrep: 50 min. Bake: 35 min. + standing

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
  • SAUCE:
  • 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
  • FILLING:
  • 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
© Taste of Home 2013

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Garden Veggie Lasagna (continued)

Ingredients (continued)

  • ASSEMBLY:
  • 12 no-cook lasagna noodles
  • 3 cups (12 ounces) shredded Italian cheese blend

Directions

  • Place the first nine ingredients in a large bowl; toss to coat.
  • Arrange on two greased 15-in. x 10-in. x 1-in baking pans. Bake at
  • 425° for 10-15 minutes or until tender, stirring occasionally.
  • 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, for 10-12 minutes, stirring
  • occasionally.
  • In a large bowl, combine the filling ingredients. Spread 1 cup sauce
  • into a greased 13-in. x 9-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.
  • Cover and bake at 350° for 35-40 minutes or until bubbly. Let
  • stand for 15 minutes before cutting. Yield: 12 servings.
Nutrition Facts: 1 piece equals 423 calories, 26 g fat (12 g saturated fat), 73 mg cholesterol, 777 mg sodium, 32 g carbohydrate, 5 g fiber, 19 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013