PREP TIME: 20 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1 HR 5 MINS | SERVINGS: 8
This is a very wonderful lasagna that even your pickiest eaters will love! It is made with your favourite summer vegetables and guarantees the best lasagna you’ll ever make. The best part is this garden vegetables lasagna freezer perfectly.
INGREDIENTS
3 c. vegetables (zucchini, summer squash, mushrooms, peppers, or spinach)
12 no-boil lasagna noodles
1 tbsp olive oil
1 medium onion, chopped
1 tsp minced garlic
2 (24 oz.) jars pasta sauce
1/2 tsp onion powder
1/2 c. Parmesan cheese
8 oz. mozzarella cheese
1 tsp Italian seasoning
1 (15 oz.) container part-skim ricotta cheese
How to make Garden Vegetable Lasagna
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using non-stick cooking spray, grease a 13 x 9-inch baking pan.
Step 2: heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, cook the minced garlic. Add the vegetables and saute for about 10 minutes until tender.
Step 3: To the vegetables, add the pasta sauce. When done, take the pan off the heat.
Step 4: Place the ricotta cheese, onion powder, and dried parsley in a medium bowl. Mix well until combined.
Step 5: Onto the bottom of the baking pan, spread the 1 1/2 cups pasta sauce, top with 3 uncooked lasagna noodles followed by 1/4 c. ricotta cheese mixture, then half c. mozzarella cheese and 2 tbsp Parmesan cheese. Do another layer four times and sprinkle the top with Italian seasoning.
Step 6: Around the edges of the pan, pour 1/4 cup of the water. This will help the pasta cook adequately.
Step 7: Tent the dish using aluminium foil. Place in the preheated oven and bake the lasagna for about 45 minutes.
NOTE:
To freeze the whole meal, let the lasagna cool completely and place in a disposable aluminium pan double-lined with aluminium foil, then the freezer.
Ingredients
- 3 c. vegetables (zucchini, summer squash, mushrooms, peppers, or spinach)
- 12 no-boil lasagna noodles
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 tsp minced garlic
- 2 (24 oz.) jars pasta sauce
- 1/2 tsp onion powder
- 1/2 c. Parmesan cheese
- 8 oz. mozzarella cheese
- 1 tsp Italian seasoning
- 1 (15 oz.) container part-skim ricotta cheese
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using non-stick cooking spray, grease a 13 x 9-inch baking pan.
Step 2: heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, cook the minced garlic. Add the vegetables and saute for about 10 minutes until tender.
Step 3: To the vegetables, add the pasta sauce. When done, take the pan off the heat.
Step 4: Place the ricotta cheese, onion powder, and dried parsley in a medium bowl. Mix well until combined.
Step 5: Onto the bottom of the baking pan, spread the 1 1/2 cups pasta sauce, top with 3 uncooked lasagna noodles followed by 1/4 c. ricotta cheese mixture, then half c. mozzarella cheese and 2 tbsp Parmesan cheese. Do another layer four times and sprinkle the top with Italian seasoning.
Step 6: Around the edges of the pan, pour 1/4 cup of the water. This will help the pasta cook adequately.
Step 7: Tent the dish using aluminium foil. Place in the preheated oven and bake the lasagna for about 45 minutes.
Notes
To freeze the whole meal, let the lasagna cool completely and place in a disposable aluminium pan double-lined with aluminium foil, then the freezer.
