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Garden Veggie Lasagna Recipe
Garden Veggie Lasagna Recipe photo by Taste of Home

Garden Veggie Lasagna Recipe

Read Reviews (7)
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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
TOTAL TIME: Prep: 50 min. Bake: 35 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Bake: 35 min. + standing
MAKES: 12 servings

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

Nutritional 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.

Directions

  1. Preheat oven to 425°. Place first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans. Bake 10-15 minutes or until tender, stirring occasionally. Reduce oven to 350°.
  2. 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, 10-12 minutes, stirring occasionally.
  3. In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13x9-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.
  4. Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes before cutting. Yield: 12 servings.
Originally published as Garden Veggie Lasagna in Taste of Home February/March 2012, p55

Nutritional 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.

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

Reviews for Garden Veggie Lasagna(7)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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MY REVIEW
bbo
Reviewed Feb. 2, 2013

We aren't vegetarians by any means, but thought I would try it and it is delicious!! I'm going to recommend the recipe to my daughter-in-law who is vegetarian. It is time consuming, but well worth it!

MY REVIEW
Reviewed Apr. 2, 2012

This is a really good lasagna. I left out the mushrooms, but that was the only change I made.

MY REVIEW
Reviewed Feb. 26, 2012

I've tried making veg lasagna in the past with watery results. I'm guessing that roasting the veggies ahead of time helped draw out some of their moisture because this lasagna kept it's shape so well and was not watery at all. Chopping up mushrooms and mixing in with the sauce gave thickened and flavored it nicely. I strictly kept to the exact recipe on the first try. I'll add spinach next time.

MY REVIEW
Reviewed Feb. 24, 2012

This was fabulous! I also used cottage cheese instead, but otherwise followed the recipe and it was super yummy! Definitely will be making this again. My 4 and 2 year olds ate it up- a great way to get in some veggies!

MY REVIEW
Reviewed Feb. 21, 2012

I used cottage cheese because we don't like ricotta as well, and this was amazing!

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