Garden Veggie Lasagna Recipe

By dette

Stroll the farmer’s market and you’ll find veggies and cheeses you might not know what to do with. Why not pull them together in one harmonious bunch and make this go-to lasagna when you crave a twist on an Italian favorite. —Samantha Neal, Morgantown, West Virginia

Ingredients

• SAUCE:
• Ingredients
• 2 medium zucchini, sliced diagonally 1/4-in. thick
• 2 cups fresh broccoli florets
• 2 large carrots, julienned
• 2 medium sweet red peppers, julienned
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups finely chopped baby portobello mushrooms
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cans (28 ounces each) crushed tomatoes
• 3 teaspoons Italian seasoning
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• FILLING:
• 1-1/4 cups ricotta cheese
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons dried basil
• ASSEMBLY:
• 12 no-cook lasagna noodles
• 3 cups (12 ounces) shredded Italian cheese blend

Details

Servings 12
Preparation time 50mins
Cooking time 85mins
Adapted from tasteofhome.com

Preparation

Step 1

Directions
Place the first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15-in. x 10-in. x 1-in baking pans. Bake at 425° for 10-15 minutes or until tender, stirring occasionally.
Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes, stirring occasionally.
In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend.
Cover and bake at 350° for 35-40 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 serving

Nutritional Facts
1 piece equals 423 calories, 26 g fat (12 g saturated fat), 73 mg cholesterol, 777 mg sodium, 32 g carbohydrate, 5 g fiber, 19 g protein.