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Very Veggie Lasagna Recipe

Very Veggie Lasagna Recipe photo by Taste of Home

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I concocted this quick and easy recipe to use up some of the abundant fresh produce from my garden. When I made a batch to share at a church potluck, I received lots of compliments. -Bernice Baldwin, Glennie, Michigan

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Very Veggie Lasagna Recipe

Prep: 40 min. Bake: 1 hour + standing

Yield: 12 Servings

40 60 100

Ingredients

2 medium carrots, julienned
1 medium zucchini, cut into 1/4-inch slices
1 yellow summer squash, cut into 1/4-inch slices
1 medium onion, sliced
1 cup fresh broccoli florets
1/2 cup sliced celery
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
1/2 to 1 teaspoon salt
2 tablespoons canola oil
2 garlic cloves, minced
3-1/2 cups spaghetti sauce
14 lasagna noodles, cooked and drained
4 cups (16 ounces) shredded part-skim mozzarella cheese

Directions

In a large skillet, stir-fry vegetables and salt in oil until crisp-tender. Add garlic; cook 1 minute longer.
Spread 3/4 cup spaghetti sauce in the greased 13-in. x 9-in. baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers.
Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 295 calories, 11 g fat (5 g saturated fat), 23 mg cholesterol, 617 mg sodium, 34 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable, 1 reduced-fat milk.

Originally published as Very Veggie Lasagna in Taste of Home April/May 2000, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Very Veggie Lasagna

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Reviewed on Jun. 11, 2013 by kjh34

This is the best lasagna I have ever made! Perfect to reheat for lunch at work! I will be making this recipe for years to come!!

Reviewed on Nov. 07, 2011 by tastilicious

Made this for a birthday lunch and we had it for dinner, and the birthday girl asked for the recipe...I used daiya cheese (non-dairy cheese) and added black beans...there was no yellow summer squash in November...look forward to eating the leftovers...again and again..also skipped the oil and stir-fried in water....yummy!

Reviewed on Aug. 23, 2011 by bjpalmer

My family was skeptical when I made this for the first time...now it is always requested and everyone LOVES it! I haven't met anyone yet who didn't enjoy this!

Reviewed on May. 26, 2011 by bereitbach

This was very good! My husband doesn't care for any kind of squash so I left out the zucchini and summer squash and simply used more of the other veggies.

Reviewed on May. 28, 2010 by loisdelene

this is delicious, However I never cook the noodles for any lasagna I make, thew juice from the other ingredients cook them and it is a lot quicker and simpler

Reviewed on Nov. 18, 2009 by delidella

This is a wonderful recipe that is even loved by a guy who typically wants meaty meals!