If you’re looking for a lasagna that is lighter than most– and one that will use up some of your garden vegetables, then this Garden Vegetable Lasagna is for you.
Garden Vegetable Lasagna
All of that cheesy goodness in this lasagna is what I really love about it. It’s made a little bit healthier, but there is still plenty of cheese… because how can you go light on cheese? You can’t! That makes this vegetable lasagna a desirable one even though it’s not packed with a rich and decadent meat sauce.
This Garden Vegetable Lasagna is made of up layers of plenty of sautéed vegetables (onions, carrots, zucchini, broccoli and yellow squash), cheeses and a very simple creamy spinach sauce.
It’s not too late to grab all of the summery garden veggies to make this meal (or my Garden Vegetable Quiche!) I promise you won’t miss the meat in this vegetable lasagna recipe. The vegetables are hearty enough to hold their own in the layers of the lasagna, and they help pack a punch of fresh flavor too. I love that you can enjoy this decadent pasta dish, but it’s so much lighter than traditional pasta dishes so it’s practically guilt-free!
If you happen to be following a lighter style of eating, then this is a good pasta recipe for you to enjoy. The lasagna is divided into twelve servings. If you’re following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.
Here are a few more lasagna recipes you might like to try:
- Chicken Cordon Bleu Lasagna
- Pastitsio (Greek Lasagna)
- Easy Skillet Lasagna
- Instant Pot Lasagna
- Classic Light Lasagna
- Slow Cooker Lasagna Recipe
- Easy Seafood Lasagna
- Super Fast Spinach, Pesto and Cheese Lasagna
Garden Vegetable Lasagna
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% low fat milk
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- dash of 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 13x9-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.
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.
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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this with tomato sauce Instead and only spinach and carrot for veggies. Ricotta and cottage cheese too. Two thumbs up from my veggie daughter!
I’ve made this twice. This lasagna is not only wonderful tasting but guilt free (as far as i’m concerned)! Make it just like it reads and you will not disappoint yourself or you family. Really delicious and satisfying. Great job Lori! I make it the night before we eat it for dinner because I love to get home from work and realize this lasagna is ready for the oven!!
Happy to hear you enjoy it!
I forgot the ricotta cheese going to try this with some greek yogurt – Fingers crossed 🙂
I would like to make a double recipe and freeze a pan. Has anyone tried this?
I haven’t tried.
Made this for some friends yesterday and we all loved it and were quite surprised just HOW nice it tasted!! Instead of the zucchini I used mushroom (button mushrooms) and it worked so well. All the water in the mushrooms were soaked up very nicely by the lasagna sheet. Next time I am gonna do it I will add fresh chili… Amazing recipe.
This was so good. I forgot the broccoli (I was certain I already had some) and I got Pepper Jack cheese and no mozzarella so I used that instead…oops! My husband and I loved it. I did not use the nutmeg called for, I don’t like nutmeg in savory things. I will make it again, thank you for sharing this with us. Have a good day 🙂
This was absolutely delicious. I can’t wait to have some more today as leftovers.
This was absolutely delicious!!
Thanks for sharing…
Lara
I just made this recipe so I could have something yummy and healthy for lunch, but it smelled so good coming out of the oven I had to have a 2nd mini dinner. This recipe is DELICIOUS! So cheesy and a bit sweet from the carrots. I added some corn that I had left over and used eggplant instead of the squash because thats what I had on hand. This seems like an easy recipe to ad lib and really make your own. Definitely a keeper!
Delicious! It was fun to make too. My husband and 2 year old also LOVED it. The variety of veggies blended so well and had lots of flavor. I was so impressed with how rich the sauce was with no butter or cream added, just low-fat milk! YUMMY! (And so nice with the WW points since we’re on that program.) Thanks!