Garden Vegetable Lasagna

• ⭐ Servings: 6–8
• ⭐ Prep Time: 30 min
• ⭐ Cook Time: 45–50 min

Ingredients

Vegetable Layer

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 zucchini, sliced
• 2 carrots, thinly sliced
• 1 red bell pepper, chopped
• 2 cups baby spinach
• 1 cup mushrooms (optional)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt & pepper to taste

Tomato Sauce

• 3 cups tomato sauce or crushed tomatoes
• 1 tbsp tomato paste (optional)
• Salt, pepper, and a pinch of sugar (optional)

Cheese Mixture

• 2 cups ricotta or cottage cheese
• 1 cup grated mozzarella
• ½ cup grated parmesan
• 1 egg
• ¼ cup milk (makes it creamier)
• Salt & pepper

Other

• 9–12 lasagna noodles (regular or no-boil)
• Extra mozzarella for topping

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Instructions

1. Cook the vegetables

1. Heat olive oil in a large pan.
2. Add onions → cook 3 minutes.
3. Add garlic, zucchini, carrots, bell pepper, mushrooms → sauté 8–10 minutes.
4. Add spinach and stir until wilted.
5. Season with basil, oregano, salt, and pepper.
6. Remove from heat.

2. Prepare the sauce

• Heat tomato sauce with tomato paste.
• Add salt, pepper, and a pinch of sugar (optional).
• Simmer 5–10 minutes.

3. Make the cheese mixture

Mix together:

• ricotta
• mozzarella
• parmesan
• egg
• milk
• salt & pepper

Set aside.

4. Assemble the lasagna

In a baking dish:

1. Spread a thin layer of tomato sauce.
2. Lay down lasagna noodles.
3. Add ⅓ of the cheese mixture.
4. Add ⅓ of the vegetables.
5. Add a small layer of sauce.
6. Repeat layers 2 more times.
7. Finish with sauce + a generous layer of mozzarella on top.

5. Bake

• Cover with foil (not touching cheese).
• Bake at 375°F / 190°C for 30 minutes.
• Remove foil → bake 15–20 minutes until golden.
• Let rest 10 minutes before slicing.

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Optional Add-Ins

• Fresh basil
• Roasted eggplant
• Broccoli florets
• A layer of béchamel for extra creaminess

Enjoy !!!