Print Options

Back to Garden Veggie Lasagna >

Include these items:

Select reviews >

Taste of Home Logo

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

2 of 2

Garden Veggie Lasagna (continued)

Ingredients (continued)

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

Directions

  • 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°.
  • 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.
  • 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.
  • Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes
  • before cutting. Yield: 12 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.