Garden-Style Lasagna

Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner.

12 Servings - myrecipes.com

Servings:12 | Calories:281 | Total Fat:9g | Chol:22mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 9g

14 %

Sat Fat 5g

25 %

Total Carb 33g

11 %

Fiber 4g

16 %

Sugars 5g

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Cholesterol 22mg

7 %

Sodium 507mg

21 %

Protein 18g

36 %

Calories:

42% Others combined

25% Lasagna noodles

18% Part-skim mozzarella cheese

13% Fresh Parmesan cheese

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Cooking spray
2 cups chopped onion
4 garlic cloves, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini (about 8 ounces)
2 cups chopped yellow squash (about 8 ounces)
2 cups thinly sliced carrot (about 8 ounces)
2 cups chopped broccoli (about 6 ounces)
1 teaspoon salt, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
3 1/2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 1/2 cups 1% low-fat cottage cheese
2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
12 precooked lasagna noodles, divided

Directions : View recipe directions on myrecipes.com

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