Garden Lasagna

Leigh Beisch
Layers of cheese, noodles, and crisp veggies combine to make a much-loved garden lasagna. Prepare this for your next low-key dinner party.

Yield:

6 servings (serving size: 1 square of lasagna)

Recipe Time

Prep: 30 Minutes
Cook: 1 Hours

Nutritional Information

Calories 346
Fat 9 g
Satfat 5 g
Monofat 3 g
Polyfat 1 g
Protein 23 g
Carbohydrate 44 g
Fiber 4 g
Cholesterol 27 mg
Iron 2 mg
Sodium 556 mg
Calcium 440 mg

Ingredients

1 1/2 teaspoons olive oil
3 1/2 cups (1 pound) chopped zucchini
1 cup chopped onion
2/3 cup chopped carrot
1 1/2 cups fresh corn kernels or frozen whole-kernel corn, thawed
1 cup chopped fresh basil
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/4 cup all-purpose flour
3 cups 1% low-fat milk
1 cup 1% low-fat cottage cheese
1/2 cup (2 ounces) grated Parmesan cheese
1/8 teaspoon ground nutmeg
Cooking spray
9 (about 5 ounces) no-boil lasagna noodles (such as Barilla)
1 cup (4 ounces) preshredded part-skim mozzarella cheese

Preparation

1. Preheat oven to 400°.

2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and carrot; sauté 8 minutes or until lightly browned. Remove from heat; stir in corn, basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan; gradually add milk, stirring with a whisk. Cook and stir over medium heat until mixture comes to a boil; reduce heat and simmer 2 minutes, stirring constantly. Remove from heat; stir in cottage cheese, Parmesan, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

4. Spread 1/2 cup white sauce in bottom of an 11- x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half the vegetable mixture (about 2 cups) and one-third of the remaining white sauce (about 1 cup). Top with 3 noodles, remaining vegetable mixture, half the remaining sauce, and 3 more noodles. Spread the remaining white sauce over noodles. Cover with foil and bake at 400° for 25 minutes. Uncover, sprinkle with mozzarella, and bake an additional 25 minutes or until golden brown. Let stand 15 minutes.

Note:

Jean Kressy,

September 2005