Garden Vegetable Lasagna

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No matter the time of year, pasta is a staple in our house. It’s so versatile to tailor to what’s in season and during the summer months that mean veggies! If you’re a gardener yourself you’re likely all too familiar with the plight of swimming in squash and fresh produce late summer. We’re always looking for new dishes that allow a fresh harvest to shine and this Garden Vegetable Lasagna does just that!

INGREDIENTS

• 9 lasagna noodles, cooked and drained
• 1 ½ cups cottage cheese
• 2 cups shredded mozzarella cheese, divided 
• ½ cup grated parmesan cheese 

FILLING

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 large carrots, chopped
• 1 large summer squash, thinly sliced
• 1 large zucchini, thinly sliced
• 1 large head of broccoli, chopped 
• Salt and pepper to taste

SAUCE 

• ¼ cup butter
• 2/3 cup flour 
• 4 cups milk 
• ½ cup grated parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper 
• 1 1/2 teaspoon Italian seasoning 
• Optional: 1 teaspoon red pepper flakes

How to Make Garden Vegetable Lasagna

1. Preheat oven to 375 degrees F and grease a 9×13 baking dish.
2. In a large dutch oven over medium heat, add the olive oil. Once hot, add onion and cook for 2-3 minutes, then add the garlic. Season with salt and pepper to taste.
3. Once onions and garlic are fragrant, add carrots and cook for an additional 3-4 minutes.
4. Lastly, add zucchini, summer squash, and broccoli and cook until all vegetables are tender. Remove from heat and set aside.
5. To make the sauce: In a medium-sized saucepan, add butter and flour. Stirring often, cook for 1 minute. Slowly whisk in milk and bring mixture to a boil. Cook for an additional 2 minutes, whisking continuously. Remove from heat and mix in salt, pepper, oregano, parmesan cheese, and red pepper flakes. Set aside.
6. In a medium-sized mixing bowl, combine cottage cheese and 1 ½ cups mozzarella cheese.
7. To assemble: Spread a thin layer of sauce in bottom of prepare baking dish. Place 3 (cooked!) noodles on top of sauce. Spread half the vegetable filling over the noodles, followed by half the cottage cheese mixture and 1 cup of sauce. Top with 3 more noodles and repeat previous layers once more, ending with noodles. Spread remaining sauce on top and sprinkle ½ cup mozzarella and ½ cup parmesan cheese.
8. Cover tightly with foil and bake for 25 minutes. Uncover and bake for an additional 20-25 minutes or until cheese is golden brown.
9. Allow lasagna to sit for 10 minutes before slicing and serving.