Garden Vegetable Lasagna

Ingredients

For the Lasagna

• 9 lasagna noodles: Cook these according to package instructions until al dente, then drain.
• 1 ½ cups cottage cheese: This adds a creamy texture and mild flavor.
• 2 cups mozzarella cheese, shredded: Divide this into 1 ½ cups for layering inside and ½ cup for topping.
• ½ cup Parmesan cheese, grated: Use half for layering and half for the final topping.

For the Vegetable Filling

• 1 tablespoon olive oil: For sautéing the vegetables.
• 1 onion, chopped: Adds sweetness and depth of flavor.
• 4 garlic cloves, minced: For a pungent garlic flavor.
• 2 large carrots, chopped: Adds crunch and sweetness.
• 1 large summer squash, thinly sliced: Provides moisture and a mild flavor.
• 1 large zucchini, thinly sliced: Similar to squash, but with a slightly different texture.
• 1 large head of broccoli, chopped: Brings a hearty, earthy element to the filling.
• Salt and pepper to taste: For seasoning the vegetables.

For the Sauce

• ¼ cup butter: Acts as the base for the roux.
• 2/3 cup flour: Thickens the sauce.
• 4 cups milk: Creates the creamy texture of the sauce.
• ½ cup Parmesan cheese, grated: Adds a sharp, cheesy flavor.
• 1 teaspoon salt: For seasoning.
• ½ teaspoon black pepper: Adds a slight heat.
• 1 ½ teaspoon Italian seasoning: Provides a classic Italian flavor.
• Optional: 1 teaspoon red pepper flakes: For a spicy kick.

Preparation

1. Preheat the Oven: Start by heating your oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish to prevent sticking.
2. Sauté the Vegetables:

• In a large Dutch oven or pot, heat the olive oil over medium heat.
• Add the chopped onion and cook for 2-3 minutes until translucent.
• Stir in the minced garlic and season with salt and pepper. Cook until fragrant.
• Add the carrots and cook for another 3-4 minutes, allowing them to soften slightly.
• Finally, add the zucchini, summer squash, and broccoli. Cook until all the vegetables are tender. Remove from heat and set aside.

1. Make the Sauce:

• In a medium saucepan, melt the butter and whisk in the flour to create a roux. Cook for about 1 minute.
• Gradually add the milk, whisking continuously to prevent lumps.
• Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes until thickened.
• Remove from heat and stir in the Parmesan cheese, salt, black pepper, Italian seasoning, and optional red pepper flakes.

1. Assemble the Lasagna:

• Spread a thin layer of sauce on the bottom of the prepared baking dish.
• Layer 3 cooked lasagna noodles over the sauce.
• Top the noodles with half of the vegetable mixture, half of the cottage cheese mixture, and about 1 cup of sauce.
• Repeat with another layer of noodles, the remaining vegetables, cottage cheese, and another cup of sauce.
• Finish with the final layer of noodles and the remaining sauce. Sprinkle the top with the reserved ½ cup of mozzarella and ½ cup of Parmesan.

1. Bake:

• Cover the dish tightly with aluminum foil and bake for 25 minutes.
• Remove the foil and continue baking for an additional 20-25 minutes, or until the cheese is golden and bubbly.

1. Rest and Serve:

• Let the lasagna sit for about 10 minutes after baking. This allows it to set, making it easier to slice.
• Cut into squares and serve warm.

This recipe is perfect for a comforting dinner that is also packed with the goodness of vegetables. Enjoy your homemade Garden Vegetable Lasagna!