Garden Full of Goodness Lasagna

Total Time:
1 hr 35 min
Prep:
15 min
Inactive:
10 min
Cook:
1 hr 10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 cups thinly sliced zucchini
  • 2 cups thinly sliced yellow squash
  • 1 cup thinly sliced carrot
  • 1 cup thinly sliced fresh mushrooms
  • 1 medium onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 (14 ounce) can crushed tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1/2 (6-ounce) can tomato paste
  • 1/4 cup sliced fresh basil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (8-ounce) package cream cheese, softened
  • 3/4 cups small cottage cheese
  • 1 large egg, lightly beaten
  • 8 oven-ready, "no cook," lasagna noodles
  • 12 slices provolone cheese, thinly sliced
  • 2 cups shredded mozzarella
Directions
  • Combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until vegetables are tender. Drain well, and reserve.

  • Preheat oven to 350 degrees F.

  • Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.

  • In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together.

  • Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles. Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 35 minutes or until lasagna is hot and bubbling

  • Let lasagna stand for 10 minutes before serving.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes