Garden- Style Lasagna

Garden- Style Lasagna

For a low fat recipe, this one is unbelievable! We really enjoy the flavors, and it's even better the next day for leftovers.

Yield: 12 servings

Prep Time:45 min

Cook Time:60 min


2 cups chopped onion
4 cloves garlic, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini
2 cups chopped yellow squash
2 cups thinly sliced carrot
2 cups chopped broccoli
1 teaspoon salt, divided
1/2 cup all-purpose flour
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 squeezed dry
1 1/2 cups 1% low-fat cottage cheese
2 cups (8 ounces) pre-shredded part-skim mozzarella cheese, divided
9 pre-cooked lasagna noodles, divided


1. Preheat oven to 375°F.

2. 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.

3. 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.

4. 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.

5. 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.

6. Combine cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of 13x9-inch baking dish coated with cooking spray. Arrange 3 noodles over spinach mixture in dish; top with half of cottage cheese mixture, then half of vegetable mixture, and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture on top of noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.

7. Cover and bake 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 Information per serving:
Serving size: 1/12th of the lasagna
Calories per serving: 286
Fat per serving: 4.52g
Saturated Fat per serving: 4.52g
Sugar per serving: 7.77g
Fiber per serving: 3g
Protein per serving: 20g
Cholesterol per serving: 26mg
Carbohydrates per serving: 33.45g

WW POINTS per serving:
Points Plus Program: 7 Old Points Program: 7

Source: (Adapted from Cooking Light )

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  • SwissMiss wrote:

    I forgot the ricotta cheese going to try this with some greek yogurt – Fingers crossed 🙂

  • Deanna wrote:

    I would like to make a double recipe and freeze a pan. Has anyone tried this?

    • Lori Lange wrote:

      I haven’t tried.

  • Mental wrote:

    Made this for some friends yesterday and we all loved it and were quite surprised just HOW nice it tasted!! Instead of the zucchini I used mushroom (button mushrooms) and it worked so well. All the water in the mushrooms were soaked up very nicely by the lasagna sheet. Next time I am gonna do it I will add fresh chili… Amazing recipe.

  • Shannon wrote:

    This was so good. I forgot the broccoli (I was certain I already had some) and I got Pepper Jack cheese and no mozzarella so I used that instead…oops! My husband and I loved it. I did not use the nutmeg called for, I don’t like nutmeg in savory things. I will make it again, thank you for sharing this with us. Have a good day 🙂

  • Kim wrote:

    This was absolutely delicious. I can’t wait to have some more today as leftovers.

  • Lara wrote:

    This was absolutely delicious!!
    Thanks for sharing…

  • elaine wrote:

    I just made this recipe so I could have something yummy and healthy for lunch, but it smelled so good coming out of the oven I had to have a 2nd mini dinner. This recipe is DELICIOUS! So cheesy and a bit sweet from the carrots. I added some corn that I had left over and used eggplant instead of the squash because thats what I had on hand. This seems like an easy recipe to ad lib and really make your own. Definitely a keeper!

  • Sandy wrote:

    Delicious! It was fun to make too. My husband and 2 year old also LOVED it. The variety of veggies blended so well and had lots of flavor. I was so impressed with how rich the sauce was with no butter or cream added, just low-fat milk! YUMMY! (And so nice with the WW points since we’re on that program.) Thanks!