28th January 2008

    Garden-Style Lasagna

    Tonight Lisa made this labor-intensive lasagna based on a Cooking Light recipe, and added extra spices and mushrooms. I’m usually a bigger fan of tomato-sauce based lasagna, but this one hit the spot with its variety in textures and sheer number of sauteed vegetables.

    Chris says:

    Wow you’re on a roll with these Cooking Light recipes. Good picks.

    Lisa says:

    This one is delicious — and actually has portion sizes that are relatively generous for a “light” recipe…

    Chris says:

    I heart this lasagna.

    Lisa says:

    Me too! I still can’t believe it’s low fat.

    Chris says:

    I love that we have enough leftovers for like three more meals.

    Lisa says:

    Good thing we liked it, then!

    Garden-Style Lasagna
    ——————–
    Cooking spray
    2 cups chopped onion
    4 garlic cloves, minced
    2 teaspoons olive oil, divided
    2 cups chopped zucchini (about 8 ounces)
    2 cups chopped yellow squash (about 8 ounces)
    2 cups thinly sliced carrot (about 8 ounces)
    2 cups chopped broccoli (about 6 ounces)
    1 cup sliced mushrooms
    1 teaspoon salt, divided
    1 tsp oregano
    1/2 cup all-purpose flour (about 2 1/4 ounces)
    3 1/2 cups 1% low-fat milk
    1 cup (4 ounces) grated fresh Parmesan cheese, divided
    1/4 teaspoon freshly ground black pepper
    Dash of nutmeg
    1 (10-ounce) package frozen chopped spinach, thawed and drained
    1 1/2 cups 1% low-fat cottage cheese
    2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
    12 precooked lasagna noodles, divided

    Preheat oven to 375°.
    Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl. Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini, mushrooms, and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt and oregano; toss well to combine.
    Place flour in a medium saucepan. Gradually add 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 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.
    Combine cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
    Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

    12 Servings

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    This entry was posted on Monday, January 28th, 2008 at 11:28 pm and is filed under Cooking Light, Main Dishes, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 10 responses to “Garden-Style Lasagna”

    1. 1
      On January 29th, 2008,DocChuck said:

      Is this soft enough for someone with very few teeth to eat? Sadly, I’m in that predicament.

    2. 2
      On January 29th, 2008,Erin said:

      That looks outstanding! And your serving plate is very cute. Where is it from?

    3. 3
      On January 29th, 2008,Tarah said:

      Oh wow. That looks really good! I’m usually a bigger fan for tomato sauce, so to hear that it was good with out from a tomato sauce fan makes me want to try it out :]

    4. 4
      On February 1st, 2008,Cynthia said:

      Lisa, you have outdone yourself here. This looks fabulous!

    5. 5
      On February 1st, 2008,RecipeGirl said:

      Hi Chris & Lisa,
      It appears that we have similar tastes! I did the Garden Lasagna sometime last year- it’s on my RecipeGirl.com site (not my blog). It was a very good lasagna. I like the idea of adding more mushrooms to it too.

    6. 6
      On February 3rd, 2008,Mansi Desai said:

      wow! that lasagna looks fab! I generally use pesto in my vedggie lasagna:)

    7. 7
      On February 5th, 2008,Chris said:

      Erin — the plate was a custom painted ceramic dish that we got as part of a set for a wedding present.

      The designer can be found here:
      http://oladesign.etsy.com

    8. 8
      On February 7th, 2008,steph- whisk/spoon said:

      this is my favorite kind of lasagna. i will definitely have to try it!

    9. 9
      On February 9th, 2008,Red Icculus said:

      The veggies involved in this could lend itself to great improvisational cooking. The veggies dripping out look delicious!

    10. 10
      On February 17th, 2008,Leigh said:

      beleive it or not, i’ve never seen a lasagne like this before – veg-based ones here in the uk seems to always be tomatoe based – this really looks great. Good Work!

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