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Garden Vegetables Lasagna

Makes: 8 servings
Prep 45 mins Bake 375° 50 mins Stand 10 mins
Garden Vegetables Lasagna
Ingredients
  •  Nonstick cooking spray
  • 9  dried whole grain lasagna noodles
  • 6  cups  small broccoli florets
  • 1  red sweet pepper, seeded and cut into bite-size strips
  • 1 1/4  cups  sliced zucchini (1 medium)
  • 1 1/4  cups  sliced yellow summer squash (1 medium)
  • 2  eggs, lightly beaten, or 1/2 cup refrigerated or frozen egg product, thawed
  • 1 16  ounce carton  low-fat cottage cheese
  • 1 15  ounce carton  low-fat ricotta cheese
  • 1/2  cup  snipped fresh basil or 1 tablespoon dried basil, crushed
  • 1  tablespoon  snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 3  cloves  garlic, minced
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1/4  teaspoon  bottled hot pepper sauce
  • 2  cups  shredded part-skim mozzarella cheese (8 ounces)
  • 8  cups  torn mixed greens
  • 3  medium  crisp, tart apples, thinly sliced
  • 1 1/2  cups  red seedless grapes, halved
  • 1/4  cup  Essential Everyday Vinaigrette or desired bottled vinaigrette salad dressing
Directions

1. Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a Dutch oven cook lasagna noodles in a large amount of boiling water for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well.

2. Meanwhile, place a steamer basket in a Dutch oven. Add water to just below the bottom of the steamer basket. Bring water to boiling. Add broccoli, sweet pepper, zucchini, and yellow summer squash. Reduce heat. Cover and steam for 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat.

3. In a large bowl combine eggs, cottage cheese, ricotta cheese, basil, thyme, garlic, salt, black pepper, and hot pepper sauce.

4. Layer three of the cooked noodles in the prepared baking dish. Spread with one-third of the ricotta cheese mixture. Top with one-third of the vegetable mixture and 2/3 cup of the mozzarella cheese. Repeat layers twice.

5. Bake, covered, for 50 to 55 minutes or until heated through. Uncover; let stand on a wire rack for 10 minutes before serving.

6. Meanwhile, for salad, in a medium bowl combine mixed greens, apples, grapes, and Essential Everyday Vinaigrette; toss to coat. Serve salad with lasagna.

Essential Everyday Vinaigrette
Ingredients
  • 6  tablespoons  olive oil
  • 1/4  cup  red wine vinegar
  • 1  tablespoon  Dijon-style mustard
  • 1  clove  garlic, minced
  • 1  teaspoon  honey
  • 1/8  teaspoon  salt
  •  dash  ground black pepper
Directions

1. In a screw-top jar combine olive oil, vinegar, Dijon-style mustard, garlic, honey, salt and black pepper. Cover and shake well. Use immediately or store in refrigerator for up to 5 days. Allow to stand at room temperature for 30 minutes before using. Makes 2/3 cup.

Nutrition Facts (Garden Vegetables Lasagna)
  • Servings Per Recipe 8,
  • cal. (kcal) 421,
  • Fat, total (g) 15,
  • chol. (mg) 88,
  • sat. fat (g) 7,
  • carb. (g) 47,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 19,
  • pro. (g) 29,
  • vit. A (IU) 2041,
  • vit. C (mg) 96,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 177,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 736,
  • Potassium (mg) 755,
  • calcium (mg) 414,
  • iron (mg) 3,
  • Vegetables () 2,
  • Starch () 2,
  • Lean Meat () 3,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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