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Garden Vegetable Lasagna Recipe

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This recipe for Garden Vegetable Lasagna, by , is from Joy's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joy Hathorn


The Veggies:

2 cups chopped onion
4 medium garlic cloves, minced
2 t olive oil, divided
2 c chopped zucchini
2 c chopped yellow squash
2 c thinly sliced carrots
2 c chopped broccoli
1/2 t salt

The Sauce:

1/2 c flour
3 1/2 c milk
1/2 c freshly grated Parmesan cheese
1/2 t salt
1/4 t black pepper
One 10 oz package frozen chopped spinach, thawed and squeezed dry

The Rest:

1 1/2 c low fat cottage cheese
2 c shredded part skim mozzarella cheese, divided
9 pre cooked lasagna noodles
1/2 c freshly grated Parmesan cheese

Preheat oven to 350║. Spray a 13x9 inch dish with nonstick spray

Prepare the Vegges:

Heat a large dutch oven over medium high heat. Coat the pan with cooking spray. Add the onion to the pan; sautÚ for 4 minutes. Add the garlic; sautÚ for 1 minute. Spoon the onion mixture into a large bowl.

Heat 1 t of the oil in a pan. Add the zucchini and yellow squash; sautÚ 4 minutes or until tender. Add to onion mixture.

Heat the remaining 1 t of oil. Add the sliced carrot; sautÚ 4 minutes or until tender. Add the chopped broccoli; sautÚ 4 minutes. Add to the onion mixture. Sprinkle with 1/2 t salt; toss well to combine.

Prepare the Sauce:

Place the flour in a medium sauce pan. 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 and pepper. Stir in the spinach.

Assemble the Lasagna:

Combine the cottage cheese and 1 1/2 c mozzarella; stir well. Spread 1/2 c 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 one cup of the sauce mixture. Repeat layers, ending with noodles. Spread the remaining sauce mixture on top of the noodles, sprinkle with 1/2 cop Parmesan and remaining 1/2 cup mozzarella.

Cover and bake 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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