Garden Vegetable White Lasagna

 

This lasagna is full of garden veggies

Original recipe by Lori Lange

https://www.recipegirl.com/garden-vegetable-lasagna/#wprm-recipe-container-54365

Ingredients

THE VEGGIES:

• ▢2 cups chopped onion
• ▢4 medium garlic cloves, minced
• ▢2 teaspoons olive oil, divided
• ▢2 cups chopped zucchini
• ▢2 cups chopped yellow squash
• ▢2 cups thinly sliced carrot
• ▢2 cups chopped broccoli
• ▢½ teaspoon salt

THE SAUCE:

• ▢½ cup all purpose flour
• ▢3½ cups 1% milk
• ▢½ cup freshly grated Parmesan cheese
• ▢½ teaspoon salt
• ▢¼ teaspoon freshly ground black pepper
• ▢dash of ground nutmeg
• ▢One 10-ounce package frozen chopped spinach, thawed and squeezed dry

THE REST:

• ▢1½ cups 1% low fat cottage cheese
• ▢2 cups shredded part-skim mozzarella cheese, divided
• ▢9 pre-cooked lasagna noodles, divided
• ▢½ cup freshly grated Parmesan cheese

Instructions 

• Preheat the oven to 375°F. Spray a 13×9-inch baking dish with nonstick spray.

PREPARE THE VEGGIES:

• Heat a large Dutch oven over medium-high heat. 
• Coat the pan with cooking spray. 
• Add the onion to the pan; sauté 4 minutes or until lightly browned. 
• Add the garlic; sauté 1 minute. 
• Spoon the onion mixture into a large bowl.
• Heat 1 teaspoon of the oil in a pan over medium-high heat. 
• Add the zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. 
• Add to the onion mixture.
• Heat the remaining 1 teaspoon of oil in a pan over medium-high heat. 
• Add the sliced carrot; sauté 4 minutes or until tender. 
• Add the chopped broccoli; sauté 4 minutes or until crisp-tender. 
• Add to the onion mixture. 
• Sprinkle with ½ teaspoon salt; toss well to combine.
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PREPARE THE SAUCE:

• Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. 
• Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. 
• Add the Parmesan, salt, pepper, and nutmeg; stir until smooth. Stir in the spinach.
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ASSEMBLE THE LASAGNA:

• Combine the cottage cheese and 1½ cups mozzarella; stir well. Spread ½ cup of the sauce mixture in the bottom of the prepared baking dish. 
• Arrange 3 noodles over the sauce mixture in the dish; top with half of the cottage cheese mixture, then half of the vegetable mixture, and about 1 cup of the sauce mixture. 
• Repeat layers, ending with noodles. 
• Spread the remaining sauce mixture on top of the noodles; 
• sprinkle with ½ cup Parmesan and remaining ½ cup mozzarella.
• Cover and bake for 20 minutes. 
• Uncover and bake an additional 20 minutes or until the cheese is bubbly and beginning to brown. 
• Let stand 10 minutes before serving.
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Nutrition

Serving: 1serving, Calories: 268kcal, Carbohydrates: 32g, Protein: 18g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 25mg, Sodium: 601mg, Potassium: 538mg, Fiber: 4g, Sugar: 8g, Vitamin A: 6804IU, Vitamin C: 25mg, Calcium: 411mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.