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Garden Full of Goodness Lasagna

By Paula Deen

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Difficulty: Medium

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20

Ingredients

  • 2 cups thinly sliced zucchini
  • 2 cups thinly sliced yellow squash
  • 1 cups thinly sliced carrot
  • 1 cups thinly sliced fresh mushrooms
  • 1 medium diced onion
  • 1/2 diced green bell pepper
  • 1/2 diced red bell pepper
  • 1 (14 oz) can crushed tomatoes
  • 1 (8 oz) can tomato sauce
  • 1/2 (6 oz) can tomato paste
  • 1/4 cup sliced fresh basil
  • 2 cloves minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (8 oz) package softened cream cheese
  • 3/4 cup small curd cottage cheese
  • 1 large lightly beaten egg
  • 8 oven ready lasagna noodles
  • 12 slices thinly sliced provolone cheese
  • 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 return to pot.

Preheat oven to 350 °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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Mary Kadlec

September 13, 2013
Sweet res......Yummy!

S Savage

May 20, 2013
LOVE this recipe- my favorite. I lowered the sodium by substituting sour cream for the cream cheese, ricotta for the cottage cheese, swiss for the provolone and no sodium tomatoes/sauce. I also double the sauce and veges. Mucho Fabulous!

Lyndal Curry

December 26, 2012
My family members are not really lasagna lovers so this was a bit of a stretch for them, however, they LOVED IT!! Easy, too! A friend sent me this recipe and I'm glad she did. I cook a lot so I'm used to tweaking recipes with great success but this one I prepared nearly as it was written (more spices in the tomato sauce) and it was GREAT!! Make this one and prepare one for a friend. This is a great dish to take to give away.

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