Garden-Style Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 249.3
  • Total Fat: 7.5 g
  • Cholesterol: 9.3 mg
  • Sodium: 698.8 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 19.4 g

View full nutritional breakdown of Garden-Style Lasagna calories by ingredient
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From Cooking Light From Cooking Light
Number of Servings: 12


    Cooking spray
    2 cups chopped onion
    4 garlic cloves, minced
    2 tsp olive oil, divided
    2 cups chopped zucchini
    2 cups chopped yellow squash
    2 cups thinly sliced carrot
    2 cups chopped broccoli
    1 tsp salt, divided
    1/2 cup all-purpose flour
    3 1/2 milk
    1 cup grated fresh parmesan cheese, divided
    1/4 tsp freshly ground black pepper
    Dash of nutmeg
    1 (10-oz) package frozen chopped spinach, thawed and drained
    1 1/2 cups low-fat cottage cheese
    2 cups preshredded part-skim mozzarella cheese, divided
    12 precooked lasagna noodles, divided


Preheat oven to 375 degrees.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 4 minutes or until lightly browned. Add garlic, saute 1 minute. Spoon onion mixture into a large bowl.

Heat 1 tsp oil in pan over medium-high heat. Add zucchini and yellow squash, saute 4 minutes or until tender and just beginning to brown. Add to onion mixture.

Heat remaining 1 tsp oil in pan over medium-high heat. Add sliced carrots, saute 4 minutes or until tender. Add chopped broccoli; saute 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 tsp salt; toss well to combine.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 tsp salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

Combine cottage cheese and 1 1/2 cups mozzarella, stir well. Spread 1/2 cup spinach mixture in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/3 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Sprinkle remaining spinach mixture over noodles, sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.

Cover and bake at 375 degrees for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

Yield: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user JKAPLAN86.

TAGS:  Fish | Dinner | Fish Dinner |

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