Best 2 Garden Fresh Lasagna Recipes

Indulge in the tantalizing flavors of Garden-Fresh Lasagna, a delightful dish that captures the essence of summer's bounty. This culinary masterpiece features layers of homemade pasta sheets, a vibrant medley of fresh vegetables, and a rich, savory sauce. Savor the sweetness of sun-ripened tomatoes, the earthy flavor of spinach, the crispness of zucchini, and the delicate aroma of basil, all harmoniously combined in every succulent bite. But the journey doesn't end there. This article offers a diverse collection of lasagna recipes, each with its unique twist on this classic dish. Explore the rustic charm of a meatless lasagna, where roasted eggplant and mushrooms take center stage. Embark on a culinary adventure with a seafood lasagna, where tender shrimp and flaky fish mingle in a creamy sauce. Delight in the decadence of a butternut squash lasagna, where the velvety texture of roasted squash pairs perfectly with a tangy goat cheese filling. With step-by-step instructions and beautiful visuals, these recipes will guide you in creating a symphony of flavors that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

GARDEN-FRESH LASAGNA

Garden-Fresh Lasagna image

Cook lasagna on the stove-top and have it ready for your hungry family in just 30 minutes, with the help of Hamburger Helper® dinner mix!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 10

Ingredients

1 lb lean (at least 80%) ground beef
2 1/2 cups hot water
1/2 cup milk
1 box Hamburger Helper™ lasagna
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
1 small tomato, coarsely chopped (1/2 cup)
1 small bell pepper, coarsely chopped (1/2 cup)
1 small zucchini, thinly sliced (1 cup)
1 cup shredded mozzarella cheese (4 oz)

Steps:

In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box), oregano and garlic powder. Heat to boiling, stirring occasionally.
Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in tomato, bell pepper, zucchini and cheese. Cover; simmer 5 minutes, stirring occasionally. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.

Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 7 g, TransFat 1/2 g

GARDEN FRESH LASAGNA

Garden Fresh Lasagna image

Number Of Ingredients 17

Ingredients

1 (28-ounce) can whole peeled tomato
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 cup chopped onion
1 1/2 cups sliced, fresh mushrooms
2 cloves garlic, finely chopped
1 tablespoon chopped parsley
1 tablespoon basil
1 teaspoon oregano leaves
1/4 teaspoon pepper
1 (16-ounce) container part-skim ricotta cheese
1 1/4 cups All-Bran® Original (divided)
1/3 cup non-fat dry milk powder
2 (10-ounce) packages chopped frozen leaf spinach, thawed
8 ounces lasagna noodles, cooked and drained
1 (8-ounce) package shredded, part-skim mozzarella cheese (2 cups)
3 tablespoons grated Parmesan cheese

Steps:

1. In 3-quart saucepan, cut up tomatoes with spoon. Add tomato sauce, tomato paste, onions, mushrooms, garlic, parsley, basil, oregano and pepper. Bring to boil, stirring occasionally. Reduce heat and simmer uncovered, 15 minutes.2. In small bowl, combine ricotta cheese, 3/4 cup of KELLOGG'S ALL-BRAN cereal and dry milk powder until well blended. Set aside.3. Squeeze spinach in paper towel to drain thoroughly. Set aside.4. In 13 x 9 x 2-inch baking pan coated with cooking spray, assemble lasagna by arranging 1/3 of the noodles on bottom of pan. Using 1/3 of each, layer ricotta cheese-cereal mixture, spinach, tomato sauce and Mozzarella cheese. Repeat layering ingredients 2 more times, ending with Mozzarella cheese. Sprinkle top with a mixture of the remaining 1/2 cup KELLOGG'S ALL-BRAN cereal and Parmesan cheese. Cover loosely with foil.5. Bake at 375°F for 35 minutes or until thoroughly heated. Remove foil and bake an additional 10 minutes or until filling is bubbly and cheese is melted. Remove from oven. Let stand 15 minutes before serving.

Nutrition Facts : Nutritional Facts Serves

Tips for a Perfect Garden-Fresh Lasagna

- For the best flavor, use fresh, ripe vegetables from your garden or local farmers' market. - Don't overcook the vegetables. They should be tender but still have a bit of a bite to them. - Use a good quality ricotta cheese. Fresh homemade is best, but store-bought can be good too. - If you're using fresh lasagna noodles, blanch them in boiling water for a few minutes before layering them in the baking dish. - Use a generous amount of sauce between the layers of noodles and vegetables. - Top the lasagna with lots of cheese, both mozzarella and Parmesan. - Bake the lasagna until it's bubbly and the cheese is melted and golden brown. - Let the lasagna rest for at least 15 minutes before slicing and serving.

Conclusion

This garden-fresh lasagna is a delicious and easy way to use up all of your summer vegetables. It's perfect for a potluck or family dinner. With its vibrant colors and fresh flavors, this lasagna is sure to be a hit with everyone who tries it.