Recipe Background
Strolling through your vegetable garden, admiring the fresh summer produce, you might wonder just what to do with it all. Surely these crispy, crunchy treats deserve more ceremony than a salad! Perhaps the answer is pasta! Garden Fresh Lasagna layers on the tender noodles and creamy ricotta mixture, but instead of using meat, it uses hearty spinach, floral broccoli, bright carrots, and savory mushrooms for a filling that will leave you filled! Cheesy, heartwarming, summery—these words pale in comparison to the taste of the Garden Fresh Lasagna. All you need is one bite to see what we mean!
Strolling through your vegetable garden, admiring the fresh summer produce, you might wonder just what to do with it all. Surely these crispy, crunchy treats deserve more ceremony than a salad! Perhaps the answer is pasta! Garden Fresh Lasagna layers on the tender noodles and creamy ricotta mixture, but instead of using meat, it uses hearty spinach, floral broccoli, bright carrots, and savory mushrooms for a filling that will leave you filled! Cheesy, heartwarming, summery—these words pale in comparison to the taste of the Garden Fresh Lasagna. All you need is one bite to see what we mean!
Ingredients
- 8 ounces lasagna noodles
- 2 eggs beaten
- 2 cups cream-style cottage cheese
- 1 (15-ounce) carton ricotta cheese
- 2 teaspoons dried Italian seasoning crushed
- 2 tablespoons olive oil or cooking oil
- 2 cups fresh mushrooms sliced
- 1 cup onion chopped
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper plus more, to taste
- 1 1/4 cups milk
- 1 (10-ounce) package frozen chopped spinach thawed and thoroughly drained
- 1 (10-ounce) package frozen chopped broccoli thawed and thoroughly drained
- 1 cup carrots shredded
- 3/4 cup parmesan cheese shredded
- 1 (8-ounce) package mozzarella cheese shredded
Directions
- Preheat the oven to 350 degrees F.
- Grease a 3-quart rectangular baking dish.
- Cook the lasagna noodles to al dente, according to the package directions.
- Drain the noodles.
- In a medium bowl, combine the eggs, the cottage cheese, the ricotta cheese, and the Italian seasoning.
- In a large skillet, heat the olive oil.
- Add the mushrooms, the onions, and the garlic and cook until tender, about 5 minutes.
- Stir in the flour and the pepper.
- Add the milk.
- Cook and stir the mushroom mixture until slightly thickened and bubbly, about 2-3 minutes.
- Remove the skillet from the heat.
- Stir the spinach, the broccoli, the carrot, and 1/2 cup of the parmesan cheese into the mushroom mixture.
- In the prepared baking dish, layer 1/3 of the noodles, folding or cutting them to fit as necessary.
- Spread 1/3 of the cottage cheese mixture over the noodles in the baking dish.
- Add 1/3 of the vegetable mixture to the baking dish.
- Sprinkle the vegetable mixture in the baking dish with 1/3 of the mozzarella.
- Repeat the layers twice.
- Sprinkle the top of the lasagna with the remaining parmesan cheese.
- Bake the casserole until heated through, about 35 minutes. Let stand for 10 minutes out of the oven.
- Serve.
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