Garden Lasagna Recipes

GARDEN VEGGIE LASAGNA

Garden Veggie Lasagna image

Stroll the farmers 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

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 27

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 shredded Italian cheese blend

Steps:

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.

Nutrition Facts : Calories 423 calories, Fat 26g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 777mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.

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