Garden Vegetable Lasagna Recipe

Introduction

This garden vegetable lasagna is a colorful and comforting dish perfect for showcasing fresh produce. Layers of tender vegetables, creamy cheese, and a rich Parmesan white sauce come together for a satisfying vegetarian meal.

Ingredients

• 9 lasagna noodles, cooked and drained
• 1 ½ cups cottage cheese
• 2 cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 large carrots, chopped
• 1 large summer squash, thinly sliced
• 1 large zucchini, thinly sliced
• 1 large head broccoli, chopped
• Salt and pepper to taste
• ¼ cup butter
• ⅔ cup all-purpose flour
• 4 cups milk
• ½ cup grated Parmesan cheese (for sauce)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon red pepper flakes (optional)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Set aside.
2. Step 2: Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 2–3 minutes, then add minced garlic and a pinch of salt and pepper.
3. Step 3: Add chopped carrots and cook for another 3–4 minutes, stirring occasionally.
4. Step 4: Stir in zucchini, summer squash, and broccoli. Cook until vegetables are tender and excess moisture has evaporated. Remove from heat and set aside.
5. Step 5: To make the white sauce, melt butter in a medium saucepan. Whisk in flour and cook for 1 minute to form a roux.
6. Step 6: Gradually whisk in milk and bring to a gentle boil, cooking for about 2 minutes until thickened.
7. Step 7: Remove from heat and stir in Parmesan cheese, salt, black pepper, Italian seasoning, and red pepper flakes if using. Mix until smooth.
8. Step 8: In a bowl, combine cottage cheese with 1 ½ cups shredded mozzarella.
9. Step 9: Spread a thin layer of Parmesan sauce on the bottom of the baking dish. Place 3 lasagna noodles over the sauce.
10. Step 10: Layer half of the vegetable mixture over the noodles, then spread half of the cottage cheese mixture on top, followed by about 1 cup of the white sauce.
11. Step 11: Add another 3 noodles and repeat the layering with the remaining vegetables, cheese mixture, and sauce.
12. Step 12: Finish with the last 3 noodles and spread the remaining white sauce evenly on top.
13. Step 13: Sprinkle with remaining ½ cup mozzarella and ½ cup grated Parmesan cheese.
14. Step 14: Cover the dish tightly with aluminum foil and bake for 25 minutes.
15. Step 15: Remove foil carefully and bake for an additional 20–25 minutes until bubbly and golden on top.
16. Step 16: Let the lasagna rest for 10 minutes before slicing and serving.

Tips & Variations

• Try adding mushrooms or spinach to the vegetable mix for extra flavor and nutrition.
• Use ricotta cheese instead of cottage cheese for a creamier texture.
• If you prefer a spicier dish, increase the red pepper flakes or add a dash of cayenne pepper to the sauce.
• For a gluten-free option, substitute regular lasagna noodles with gluten-free noodles.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover and warm in a 350°F (175°C) oven until heated through, about 15–20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance and keep it covered in the refrigerator. Bake it just before serving, adding a few extra minutes to the baking time if baking from cold.

Can I freeze vegetable lasagna?

Absolutely. Wrap the lasagna tightly with plastic wrap and aluminum foil before freezing. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

Garden Vegetable Lasagna Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 61 reviews

This Garden Vegetable Lasagna is a hearty and wholesome vegetarian dish layered with tender sautéed vegetables, creamy cottage cheese, and a rich Parmesan white sauce. Perfectly baked to golden perfection with mozzarella and Parmesan cheese on top, this lasagna is great for a comforting family meal or entertaining guests.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lasagna

• 9 lasagna noodles, cooked and drained
• 1 ½ cups cottage cheese
• 2 cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese

Vegetable Filling

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 large carrots, chopped
• 1 large summer squash, thinly sliced
• 1 large zucchini, thinly sliced
• 1 large head broccoli, chopped
• Salt and pepper to taste

Parmesan White Sauce

• ¼ cup butter
• ⅔ cup all-purpose flour
• 4 cups milk
• ½ cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon red pepper flakes (optional)

Instructions

1. Preheat and prepare dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Set it aside for assembling the lasagna.
2. Sauté aromatics: Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until softened. Stir in minced garlic and season lightly with salt and pepper.
3. Cook carrots: Add chopped carrots to the skillet, cooking for another 3-4 minutes while stirring occasionally to soften.
4. Add remaining vegetables: Stir in sliced zucchini, summer squash, and chopped broccoli. Cook until all vegetables are tender and excess moisture has evaporated. Remove from heat and set aside.
5. Make Parmesan white sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to create a roux. Gradually add milk, whisking constantly to avoid lumps. Bring to a gentle boil and cook for approximately 2 minutes until sauce thickens.
6. Season sauce: Remove saucepan from heat and mix in grated Parmesan cheese, salt, black pepper, Italian seasoning, and optional red pepper flakes. Stir until smooth and well combined.
7. Mix cheese filling: In a separate bowl, combine cottage cheese with 1 ½ cups of shredded mozzarella cheese.
8. Assemble first layer: Spread a light coating of Parmesan white sauce across the bottom of the prepared baking dish. Arrange 3 cooked lasagna noodles over the sauce.
9. Add vegetable and cheese layers: Spread half of the cooked vegetable mixture evenly over the noodles. Add half of the cottage cheese mixture on top, then spoon approximately 1 cup of white sauce over the cheese.
10. Repeat layers: Add another layer of 3 lasagna noodles. Repeat with the remaining vegetables, remaining cottage cheese mixture, and another portion of white sauce.
11. Finish layering: Place the final 3 lasagna noodles on top and spread the remaining white sauce evenly across them.
12. Add cheese topping: Sprinkle the remaining ½ cup shredded mozzarella cheese and ½ cup grated Parmesan cheese evenly over the top of the lasagna.
13. Bake covered: Cover the baking dish tightly with aluminum foil and bake for 25 minutes at 375°F (190°C).
14. Bake uncovered: Carefully remove the foil and continue baking for another 20-25 minutes until the sauce bubbles around the edges and the cheese on top is melted and golden brown.
15. Rest and serve: Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. This helps the layers set and makes serving easier.

Notes

• For best results, drain cooked lasagna noodles well to prevent excess moisture.
• You can substitute part of the milk with half-and-half for a richer white sauce.
• Feel free to add other vegetables like mushrooms or bell peppers based on preference.
• If you prefer a spicier kick, do not omit the red pepper flakes in the sauce.
• Leftover lasagna keeps well refrigerated for 3-4 days and reheats nicely in the oven or microwave.

Keywords: Vegetable Lasagna, Garden Lasagna, Vegetarian Lasagna, Italian Vegetable Bake, Healthy Lasagna Recipe