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Garden Lasagna

 Garden Lasagna
As soon as we have tomatoes and zucchini in the garden, my family asks for this dish.—Harriet Stichter, Milford, Indiana
8-10 ServingsPrep: 35 min. Bake: 45 min. + standing

Ingredients

  • 3-1/2 cups spaghetti sauce
  • 1 can (6 ounces) tomato paste
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons vegetable oil
  • 3 cups (24 ounces) cream-style cottage cheese
  • 1 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1 to 2 tablespoons minced fresh oregano or 1 to 2 teaspoons dried oregano
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
  • 1 garlic clove, minced
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 10 lasagna noodles, cooked and drained
  • 2 medium zucchini, shredded, divided
  • 3 cups (12 ounces) shredded mozzarella cheese
  • 3 large tomatoes, cut into 1/2-inch slices

Directions

  • In a saucepan, combine the spaghetti sauce, tomato paste, mushrooms
  • and oil. Simmer, uncovered, for 20 minutes. In a bowl, combine the
  • next nine ingredients. In a greased 13-in. x 9-in. baking dish,
  • layer half of the noodles and cheese mixture. Top with 2-1/2 cups of

2 of 2

Garden Lasagna (continued)

Directions (continued)

  • zucchini. Layer with a third of the spaghetti sauce and half of the
  • mozzarella. Repeat layers of noodles, cheese mixture and sauce. Top
  • with tomato slices and remaining sauce and mozzarella. Cover and
  • bake at 350° for 35-40 minutes. Uncover and bake 10 minutes
  • longer. Sprinkle with remaining zucchini. Let stand for 20 minutes
  • before cutting. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 piece) equals 436 calories, 20 g fat (9 g saturated fat), 87 mg cholesterol, 1,114 mg sodium, 38 g carbohydrate, 4 g fiber, 27 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.