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

Jean Kressy
Recipe by Health September 2005

Gallery

Credit: Leigh Beisch; Styling: Sara Slavin

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Yield:
6 servings (serving size: 1 square of lasagna)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

346 calories; fat 9g; saturated fat 5g; mono fat 3g; poly fat 1g; protein 23g; carbohydrates 44g; fiber 4g; cholesterol 27mg; iron 2mg; sodium 556mg; calcium 440mg.
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