Garden Vegetable Lasagna

Embarking on a culinary adventure that marries the comfort of traditional Italian cuisine with the vibrant bounty of a garden, this Garden Vegetable Lasagna recipe stands as a testament to the joy of cooking with fresh, wholesome ingredients. It’s a dish that not only pleases the palate but also brings a splash of color and a dose of nutrition to the dinner table. With layers of tender lasagna noodles, a creamy blend of cheeses, and a medley of garden-fresh vegetables, this lasagna is a hearty, satisfying meal that’s perfect for any occasion, whether it be a casual family dinner or a more formal gathering with friends.

The process of creating this lasagna is as rewarding as it is delicious. From the aromatic sautéing of onions and garlic to the gentle simmering of the homemade sauce, each step is a building block of flavor. The inclusion of vegetables like zucchini, summer squash, and broccoli not only adds texture and depth to the dish but also a chance to incorporate seasonal produce into your cooking. It’s a versatile recipe that invites experimentation, allowing cooks to mix and match vegetables based on availability or preference, making each rendition of the recipe uniquely their own.

As this Garden Vegetable Lasagna bakes to perfection, its layers melding together in a harmonious blend of flavors, it serves as a reminder of the simple pleasures of cooking from scratch. The golden, bubbling cheese on top, the tender vegetables nestled between pasta and sauce, and the rich, creamy layers of cheese combine to create a dish that’s as nourishing for the soul as it is for the body. This recipe is not just about feeding hunger; it’s about creating moments of joy and connection over a meal lovingly prepared and shared.

Ingredients

For Lasagna:

• 9 lasagna noodles: Cook them according to package instructions until al dente, then drain.
• 1 ½ cups cottage cheese: This adds a creamy texture and mild flavor.
• 2 cups shredded mozzarella cheese, divided: Mozzarella is known for its meltability, adding a gooey, cheesy layer.
• ½ cup grated parmesan cheese: Adds a sharp, salty flavor that complements the vegetables.

For the Filling:

• 1 tablespoon olive oil: A healthy fat option for sautéing the vegetables.
• 1 onion, chopped: The base for any good vegetable mix, offering sweetness and depth.
• 4 garlic cloves, minced: Adds a punch of flavor.
• 2 large carrots, chopped: For a bit of sweetness and crunch.
• 1 large summer squash, thinly sliced: Offers a mild flavor and tender texture.
• 1 large zucchini, thinly sliced: Similar to summer squash, but with its own slightly different flavor.
• 1 large head of broccoli, chopped: Adds a hearty, earthy element.
• Salt and pepper to taste: Essential seasonings to enhance the natural flavors of the vegetables.

For the Sauce:

• ¼ cup butter: Adds richness and helps to create a smooth sauce.
• 2/3 cup flour: Works as a thickener for the sauce.
• 4 cups milk: The base of the sauce, providing creaminess.
• ½ cup grated parmesan cheese: Adds depth and a nutty flavor to the sauce.
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 1/2 teaspoon Italian seasoning: A blend of herbs that infuses the sauce with classic Italian flavors.
• Optional: 1 teaspoon red pepper flakes: For a bit of heat.

Preparation

1. Preheat and Prepare: Start by preheating your oven to 375 degrees F (190 degrees C) and greasing a 9×13-inch baking dish.
2. Sauté Vegetables: Heat olive oil in a large Dutch oven over medium heat. Add the chopped onion first, allowing it to soften and become translucent. Add the minced garlic next, cooking until fragrant. Season with salt and pepper, then add the chopped carrots, cooking them until they start to soften. Finally, add the zucchini, summer squash, and broccoli, sautéing until all vegetables are tender. Once done, remove from heat and set aside.
3. Make the Sauce: In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about a minute. Gradually whisk in the milk to avoid lumps and bring the mixture to a boil. Continue to cook and whisk for an additional 2 minutes as the sauce thickens. Remove from heat and stir in the Parmesan cheese, salt, pepper, Italian seasoning, and optional red pepper flakes. Set aside.
4. Combine Cheeses: In a mixing bowl, blend the cottage cheese with 1 ½ cups of the mozzarella cheese, setting aside the remaining mozzarella for topping.
5. Layer the Lasagna: Begin assembly by spreading a thin layer of sauce at the bottom of your prepared baking dish. Lay down three cooked lasagna noodles. Over the noodles, distribute half of the vegetable mixture, followed by half of the cottage cheese blend, and then about a cup of sauce. Repeat these layers once more, finishing with a final layer of noodles. Top the last layer of noodles with the remaining sauce, sprinkled with the reserved ½ cup of mozzarella and the Parmesan cheese.
6. Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue to bake for another 20-25 minutes, or until the cheese on top becomes golden and bubbly.
7. Rest and Serve: Allow the lasagna to cool and set for about 10 minutes after baking. This makes slicing easier and helps the layers to hold together when serving.

Enjoy this vibrant, vegetable-packed lasagna with a side salad or crusty bread for a complete meal. It’s a wonderful way to enjoy a variety of garden vegetables in a comforting, cheesy dish.