Brunch

Garden-Style Lasagna is for Dinner.

Garden-Style Lasagna takes several minutes to prepare.

Garden-Style Lasagna takes 20 minutes to cook.

Garden-Style Lasagna makes 12 servings.

The ingredients for Garden-Style Lasagna are:

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

Here is how you make Garden-Style Lasagna:

This recipe is from CookingLightYield12 servingsPreparationPreheat oven to 375°.Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.Combine cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.Nutritional InformationCalories:272 (27% from fat)Fat:8.3g (sat 4.4g,mono 2.5g,poly 0.5g) Protein:18.5gCarbohydrate:31.2gFiber:3.6gCholesterol:20mgIron:1.4mgSodium:589mgCalcium:456mg Number of Servings: 12Recipe submitted by SparkPeople user RUTHSHEART.

The nutritional information for Garden-Style Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 19.1

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 82.0 mg
• Total Carbs: 5.0 g
• Dietary Fiber: 1.5 g
• Protein: 0.4 g