garden lasagna

Garden Vegetable Lasagna

onion

garlic cloves, (minced)

olive oil, (divided)

zucchini

yellow squash

carrot

broccoli

salt

all purpose flour

1% low fat milk

Parmesan cheese

black pepper

nutmeg

1% low fat cottage cheese

mozzarella cheese, (divided)

lasagna noodles, (divided)

Preheat the oven to 375°F. Spray a 13x9-inch baking dish with nonstick spray.

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.

PREPARE THE VEGGIES:

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.

PREPARE THE SAUCE:

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 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.

ASSEMBLE THE LASAGNA:

https://embed.mediavine.com/videos/ogetfmsh1pt9qcikiytp

Garden Vegetable Lasagna is full of plenty of vegetables and has a light and creamy sauce.

Even though without a pasta sauce, you can make this easy, healthy, and delicious garden lasagna with tomatoes, zucchini, veggies, herbs, and cheese!

Sauceless Garden Lasagna Recipe

red onion

Mozzarella cheese

feta cheese

Portobello mushrooms

baby spinach

basil

oregano

garlic

olive oil

balsamic vinegar

tsp sugar

tsp black pepper

oz no-boil lasagna noodles

roma plum tomatoes

Step 1.1

Preheat the oven to 350 degrees F. Lightly coat a 9x9 inch baking dish with cooking spray.

Step 1.2

In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, ½ cup mozzarella cheese, and feta cheese.

Step 1.3

Drizzle with olive oil and balsamic vinegar, and stir in the basil, oregano, sugar, salt, and pepper.

Step 1.4

Step 1.5

Place a layer of lasagna noodles into the bottom of the prepared pan. Make a layer of tomato slices over the noodles.

Step 1.6

Spread a generous amount of the spinach mixture over the tomatoes.

Step 1.7

Lay the slices of tomatoes over the spinach mixture, then add another layer of noodles.

Step 1.8

Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture.

Step 1.9

Step 1.10

Bake for 35 to 45 minutes in the preheated oven, until the noodles and vegetables are tender.

Step 1.11

Let stand for a few minutes to set, then slice and serve.

Pasta and cheese lovers will surely enjoy this Lasagna Classico - Olive Garden's Copycat! Multiple layers of pasta, beef, sausage, tomato sauce and three types of cheese in one dish. Make one today for lunch!

Ingredient
½ lb ground beef
½ lb Italian sausage, chopped
2 tbsp olive oil
4 oz red onion, finely chopped
3 garlic cloves, minced
28 oz crushed tomatoes, (2 cans)
1½ tsp dried oregano, divided
½ tsp salt
½ tsp ground black pepper
16 oz ricotta cheese, (1 container)
2 cups mozzarella cheese, shredded
½ cup Parmesan cheese, grated or powdered
1 egg, beaten
12 lasagna noodles

⬇️ How to make Lasagna Classico - Olive Garden's Copycat ⬇️
0:11 Preheat oven to 325 degrees.
0:16 In a large skillet, heat oil and sauté onion and garlic until fragrant.
0:29 Add in ground beef and sausage and cook over medium heat for 10 to 15 until cooked through. Drain any excess fat if necessary
0:51 Add in crushed tomatoes & ½ teaspoon of oregano; simmer for 20 minutes.
1:06 Season with salt & pepper. Adjust accordingly & set aside
1:17 In a large bowl, combine ricotta, egg, and 1 tsp of oregano. Season with salt & pepper
1:47 Spread a spoonful of sauce at the bottom of a greased baking dish and layer noodles, cheese mix, and meat sauce. Repeat until you have 4 layers 
2:31 Top the final noodles with remaining sauce and mozzarella.
2:35 Cover pan with foil and bake for 20 minutes, remove foil, and bake for an additional 10 minutes. Serve family style



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How to make LASAGNA CLASSICO - OLIVE GARDEN'S COPYCAT 

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Top Tags

Garden Vegetable Lasagna

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Top 2 garden lasagna recipes from across the web

The most viewed garden lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garden Vegetable Lasagna

Sauceless Garden Lasagna Recipe

The most viewed garden lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine