Garden Lasagna
A hearty vegetable lasagna layered with fresh zucchini, carrots, and tomatoes, topped with cheeses, perfect for family dinners and veggie lovers seeking comfort and flavor.
Ingredients
- 3 Tbsp. peanut or olive oil ⓘ
- 4 zucchini, coarsely chopped ⓘ
- 1 onion, chopped ⓘ
- 1 or 2 carrots, diced
- 1/2 cup chopped celery ⓘ
- 1 clove garlic, minced
- 2 (1 lb.) cans stewed tomatoes with juice ⓘ
- 1 cup tomato sauce ⓘ
- 1 (16 oz.) can tomato paste ⓘ
- 2 Tbsp. chopped parsley ⓘ
- 2 tsp. Italian seasoning ⓘ
- 1 tsp. basil ⓘ
- 1 tsp. seasoned salt ⓘ
- 1/4 tsp. ground pepper ⓘ
- 9 lasagna noodles ⓘ
- 1 (8 oz.) pkg. shredded Swiss cheese ⓘ
- 1 cup grated Parmesan cheese ⓘ
- 2 cups ricotta or cottage cheese ⓘ
Instructions
- Heat oil in a large pot.
- Add zucchini, onion, carrots, celery, garlic, and stewed tomatoes.
- Cook over medium heat for 15 minutes, stirring often.
- Stir in tomato sauce, tomato paste, parsley, Italian seasoning, basil, seasoned salt, and ground pepper.
- Bring to a boil, stirring to break up tomatoes into pieces.
- Reduce heat, cover, and simmer until liquid is reduced to approximately 5 cups.
- Cook lasagna noodles according to package instructions.
- Preheat oven to 350°F (175°C).
- Spread 1/4 of the cooked sauce in a 9 x 13-inch baking pan.
- Layer with lasagna noodles.
- Spread 1/3 ricotta or cottage cheese, then sprinkle with 1/4 Parmesan cheese.
- Repeat layering twice, ending with sauce and remaining cheeses on top.
- Spread remaining sauce over the top.
- Sprinkle with remaining shredded Swiss cheese and grated Parmesan cheese.
- Bake for 30 to 35 minutes.
- Allow to set for 5 minutes before cutting.
- Optional: freeze for later use.
Nutrition & Diet Analysis (per serving)
744
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).