Best 3 Garden Veggie Lasagna Recipes

Indulge in a culinary journey with our delectable Garden Veggie Lasagna, a symphony of flavors and textures that will tantalize your taste buds. This vegetarian lasagna is not just a meatless alternative; it's a celebration of fresh, seasonal vegetables, each ingredient contributing its unique essence to create a harmonious dish. From the earthy sweetness of roasted eggplant and zucchini to the vibrant crunch of bell peppers and spinach, every bite is a delightful exploration of nature's bounty. Topped with a creamy béchamel sauce and a blanket of melted cheese, this lasagna is a comforting and wholesome meal that will satisfy even the most discerning palate. Embark on this culinary adventure and discover the hidden gems within this Garden Veggie Lasagna. In addition to the main recipe, we'll also guide you through variations such as a hearty spinach and mushroom lasagna, a zesty sun-dried tomato and artichoke lasagna, and a light and refreshing zucchini and ricotta lasagna. Each variation offers a distinct flavor profile, ensuring that there's something for every palate. So, gather your ingredients, preheat your oven, and get ready to create a masterpiece that will leave your family and friends craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GARDEN VEGETABLE LASAGNA

Garden Vegetable Lasagna image

In search of an easy meatless dish? Try this lighter lasagna with creamy ricotta blended with fresh and frozen vegetables and prepared sauce.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 8

Number Of Ingredients 11

Ingredients

8 uncooked lasagna noodles
1 tablespoon olive or vegetable oil
1 garlic clove, minced
3 cups Frozen Broccoli Cuts
1 1/2 cups (about 4 oz.) sliced fresh mushrooms
1 medium red, yellow or orange bell pepper, coarsely chopped (about 1 cup)
1 egg
1 (15-oz.) container ricotta cheese
1 teaspoon dried Italian seasoning
1 (26 to 28-oz.) jar chunky vegetable tomato pasta sauce
8 oz. (2 cups) shredded 6-cheese Italian cheese blend

Steps:

Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces.
Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
Bake at 350°F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving.

Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 60 mg, Fat 2, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g

GARDEN VEGGIE LASAGNA

Garden Veggie Lasagna image

Stroll the farmers market and you'll find veggies and cheeses you might not know what to do with. Why not pull them together in one harmonious bunch and make this go-to lasagna when you crave a twist on an Italian favorite? -Samantha Neal, Morgantown, West Virginia

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 27

Ingredients

2 medium zucchini, sliced diagonally 1/4-in. thick
2 cups fresh broccoli florets
2 large carrots, julienned
2 medium sweet red peppers, julienned
1/4 cup olive oil
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
SAUCE:
2 cups finely chopped baby portobello mushrooms
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 cans (28 ounces each) crushed tomatoes
3 teaspoons Italian seasoning
3/4 teaspoon salt
3/4 teaspoon pepper
FILLING:
1-1/4 cups ricotta cheese
1 package (8 ounces) cream cheese, softened
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 teaspoons dried basil
ASSEMBLY:
12 no-cook lasagna noodles
3 cups shredded Italian cheese blend

Steps:

Preheat oven to 425°. Place first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans. Bake 10-15 minutes or until tender, stirring occasionally. Reduce oven to 350°., Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes, stirring occasionally., In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend., Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 423 calories, Fat 26g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 777mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.

VEGGIE LASAGNA

Veggie Lasagna image

A delicious variation on the traditional red sauce lasagna and a great way to get the kids to eat their veggies!

Provided by Christine Tolisano

Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes

Time 1h10m

Yield 9

Number Of Ingredients 11

Ingredients

1 (12 ounce) package lasagna noodles
2 eggs, beaten
1 (15 ounce) container part-skim ricotta cheese
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup grated Parmesan cheese
1 cup sour cream
1 (1 ounce) package herb and garlic soup mix
1 (10 ounce) package chopped frozen broccoli, thawed
1 (10 ounce) package frozen sliced carrots
1 (10 ounce) package frozen corn kernels

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.

Nutrition Facts : Calories 534.1 calories, Carbohydrate 48.8 g, Cholesterol 103.4 mg, Fat 27 g, Fiber 4.3 g, Protein 26.6 g, SaturatedFat 14.4 g, Sodium 1090.6 mg, Sugar 6.1 g

Tips:

Prep Ahead: Save time by chopping veggies, making the sauce, and assembling the lasagna the day before. Refrigerate overnight and bake when ready.
Choose Fresh Herbs: Use fresh basil, oregano, and thyme for the most flavorful sauce. If unavailable, dried herbs can be substituted.
Layer Wisely: Ensure each layer has a good balance of sauce, veggies, cheese, and noodles. This creates a cohesive and flavorful dish.
Don't Overcook Noodles: Cook lasagna noodles al dente (slightly firm) to prevent mushy lasagna.
Use a Variety of Vegetables: Feel free to mix and match different vegetables like zucchini, spinach, bell peppers, or mushrooms.

Conclusion:

This garden veggie lasagna is a delightful dish that showcases the bounty of fresh vegetables. The combination of colorful veggies, savory sauce, and gooey cheese creates a flavorful and satisfying meal. It's perfect for a vegetarian main course or as a hearty side dish. Whether you're entertaining guests or enjoying a cozy dinner at home, this lasagna is sure to impress.